Mustard 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 make every forkful genuinely satisfying. The dressing is where things really sing — fresh lime juice and zest, cumin, and turmeric come together into something vibrant and boldly flavored without a drop of mustard or mustard-derived ingredients, which can sneak into store-bought dressings more often than you'd expect. Everything is whisked together from scratch, so you stay in full control of what goes into the bowl. The cilantro adds a fresh, herby lift that ties the whole thing together beautifully. It works well served immediately while the avocado is at its creamiest, but it also holds up in the fridge for the next day's lunch.
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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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