MSG Free Cilantro-Lime Millet & Chickpea Salad
Bright, zesty, and packed with texture, this grain-and-legume salad is the kind of bowl that earns a permanent spot in your weekly rotation. Fluffy millet forms the base, tossed with hearty chickpeas, crisp cucumber, juicy cherry tomatoes, and creamy avocado — all brought together by a punchy lime and cumin dressing that clings to every bite. Every single ingredient here is whole and unprocessed, which means no hidden flavor enhancers, no seasoning packets, and no guesswork about what's actually in your food. The dressing is built entirely from scratch — fresh lime juice, olive oil, cumin, turmeric, and a little cayenne if you want heat — so you're in complete control of what goes into it. Cooling the millet before tossing is a small but important step that keeps the salad light and prevents the avocado from turning mushy. It works beautifully served right away, but it also holds up in the fridge, making it a smart option for meal prep or a next-day lunch that still tastes fresh.
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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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