Cinnamon Free Cilantro-Lime Millet & Chickpea Salad
This bright, hearty salad is everything you want in a warm-weather meal — fluffy millet, creamy avocado, crisp cucumber, and juicy cherry tomatoes all tossed in a zesty lime and cumin dressing that hits every note. The whole thing comes together without a trace of cinnamon, which can sneak into spice blends, store-bought dressings, and even some canned goods more often than you'd expect. Here, the warm depth comes entirely from cumin and turmeric, so the flavor is bold and grounded without any of the sweet-spiced undertones that can make a dish off-limits. Rinsing and toasting the millet before cooking gives it a clean, nutty base that soaks up the citrusy dressing beautifully. The chickpeas add satisfying protein and substance, making this feel like a full meal rather than a side. Fold in the avocado last and keep your touch gentle — you want those creamy chunks intact so every bite has a little richness to balance the lime. It's equally good served right away or packed up for lunch 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!