BHA & BHT Free Cilantro-Lime Millet & Chickpea Salad
Bright, zesty, and packed with texture, this grain-and-legume salad is the kind of bowl that makes you genuinely excited about eating something wholesome. Fluffy millet forms the base, tossed with chickpeas, crisp cucumber, juicy cherry tomatoes, red onion, fresh cilantro, and creamy avocado — it's colorful, satisfying, and comes together with ingredients you can feel completely confident about. The dressing is a simple whisk of extra virgin olive oil, fresh lime juice, lime zest, cumin, turmeric, and a little cayenne if you want a kick, with no processed additives or preservatives hiding anywhere in the mix. That matters more than it might seem — BHA and BHT are synthetic antioxidants used to extend shelf life in packaged foods, and they can sneak into everything from bottled dressings to canned goods. Here, every component is straightforward and whole, so you know exactly what you're eating. Rinsing and simmering the millet until fluffy, then letting it cool before tossing, keeps the texture light rather than gummy and helps the dressing coat every grain evenly. It's an ideal make-ahead lunch or a vibrant side that holds its own at any table.
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Learn more →Ingredients
4 servings
For the millet
- 1 cup millet
- 2 cups water
- ¼ tsp salt
For the salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 cup fresh cilantro leaves, roughly chopped
- 1 avocado, diced
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Rinse the millet in a fine-mesh strainer under cold running water until the water runs clear, about 30 seconds. Transfer to a medium saucepan with 2 cups water and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook until the water is fully absorbed and the millet is tender and fluffy, about 18 minutes.
- 2
Remove the saucepan from the heat and let the millet rest, covered, for 5 minutes, then uncover and fluff with a fork. Spread the millet onto a large mixing bowl or sheet pan and let it cool for at least 10 minutes until no longer steaming.
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