Candida Diet Friendly Cilantro-Lime Millet & Chickpea Salad
This bright, herb-forward salad is the kind of bowl that makes eating clean feel genuinely exciting rather than like a compromise. Fluffy millet forms the hearty base, tossed with chickpeas, crisp cucumber, cherry tomatoes, and creamy avocado — a combination that's satisfying enough to stand on its own as a full meal. The dressing is where things really sing: fresh lime juice and zest, extra virgin olive oil, cumin, and turmeric come together into something tangy, earthy, and just a little warming. Turmeric and cumin are both celebrated for their anti-inflammatory properties, making them a natural fit for anyone keeping a close eye on what goes into their food. Managing a candida-conscious eating plan often means scanning every label for added sugars, vinegars, and fermented ingredients — this recipe sidesteps all of that with whole, straightforward ingredients you can feel good about. A generous handful of fresh cilantro ties everything together and adds a pop of color that makes the whole bowl look as good as it tastes. Make it ahead and keep it chilled, though the avocado is best folded in just before serving to keep it fresh and vibrant.
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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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