Celery Free Cilantro-Lime Millet & Chickpea Salad
Bright, zesty, and packed with texture, this grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Fluffy millet forms the hearty base, while chickpeas, crisp cucumber, juicy cherry tomatoes, and creamy avocado bring color and substance to every forkful. The dressing is where things really sing — fresh lime juice and zest, cumin, turmeric, and a whisper of cayenne come together into something bold and aromatic that coats every ingredient beautifully. Every component here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. For anyone navigating a celery allergy or intolerance, this kind of recipe is a genuine relief — vibrant flavor with zero compromise. It works equally well as a make-ahead lunch or a crowd-pleasing side at a summer gathering, and the leftovers hold up well in the fridge for the next day.
About FigFig 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
- 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!