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 protein-packed chickpeas, crisp cucumber, juicy cherry tomatoes, and creamy avocado for a bowl that genuinely has it all. The dressing is where things get exciting — bright lime juice and zest, warm cumin, earthy turmeric, and a hint of cayenne all whisked together into something that coats every bite beautifully. Fresh cilantro ties the whole thing together with a pop of herby freshness that makes the flavors sing. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. It works well as a standalone lunch, a side at a summer cookout, or meal-prepped ahead and pulled from the fridge the next day. The avocado is best folded in just before serving to keep it fresh and vibrant.
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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.
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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