Brazil Nut Free Cilantro-Lime Millet & Chickpea Salad

Total time50 min

Prep time20 min

Cook time20 min

Brazil Nut Free Cilantro-Lime Millet & Chickpea Salad

This vibrant grain salad is the kind of dish that makes you want to eat with your eyes first — jewel-bright cherry tomatoes, creamy avocado, and a golden-tinged dressing that smells like a summer afternoon. Fluffy millet forms the base, soaking up a punchy lime and cumin vinaigrette while hearty chickpeas add satisfying protein and texture. The whole thing comes together with crisp cucumber, red onion, and a generous handful of fresh cilantro for a bowl that feels both light and genuinely filling. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress — just straightforward, wholesome cooking. The dressing is a standout on its own: olive oil, fresh lime juice, cumin, turmeric, and a whisper of cayenne create something bright and complex without relying on any packaged sauces or mystery blends. Folding in the avocado at the end keeps it buttery and intact rather than turning the whole salad green, which is a small step that makes a big difference. Serve it right away for maximum freshness, or let it chill for a day and watch the flavors deepen even further.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!