Fish Free Cilantro-Lime Millet & Chickpea Salad
This vibrant grain salad is the kind of dish that looks impressive on the table but comes together with minimal fuss. Fluffy millet forms the hearty base, tossed with chickpeas, crisp cucumber, juicy cherry tomatoes, red onion, and creamy avocado — a combination that hits every texture you want in a satisfying bowl. The dressing is where things really sing: bright lime juice and zest, earthy cumin, a touch of turmeric, and optional cayenne all whisked together into something punchy and bold. Fresh cilantro ties it all together with an herby lift that makes every forkful feel alive. For anyone navigating seafood-free eating, this salad is a genuinely easy win — every ingredient is straightforward and plant-based, with no hidden fish-derived sauces or broths to worry about. The chickpeas bring enough protein and substance that this works as a main course, not just a side. Make it ahead and let the flavors meld in the fridge, or serve it right away while the avocado is perfectly fresh — either way, it delivers.
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!