Carrageenan Free Cilantro-Lime Millet & Chickpea Salad
Bright, zesty, and loaded with texture, this grain-and-legume salad is the kind of bowl that earns a permanent spot in your meal rotation. Fluffy millet forms the base, tossed with hearty chickpeas, crisp cucumber, juicy cherry tomatoes, and creamy avocado — all tied together with a punchy lime-cumin dressing that hits every note. Carrageenan, a thickener and stabilizer derived from seaweed, sneaks into a surprising number of packaged foods, deli items, and even some canned goods, so cooking from whole ingredients like these is one of the easiest ways to sidestep it entirely. Every component here is straightforward and unprocessed, from the rinsed chickpeas to the fresh-squeezed lime juice, so there's nothing hidden to second-guess. The dressing gets a warm, earthy depth from ground cumin and turmeric, with a little cayenne if you want a gentle kick. Fold in the avocado last and handle it gently — you want those creamy chunks intact for the best bite. It's equally good served right away or packed up for lunch the next day.
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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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