Nutmeg Free Cilantro-Lime Millet & Chickpea Salad
Bright, zesty, and packed with plant-based goodness, this grain salad is the kind of dish that earns a permanent spot in your weekly rotation. Fluffy millet forms the hearty base, tossed with creamy chickpeas, crisp cucumber, juicy cherry tomatoes, and buttery avocado for a bowl that hits every texture you want. The dressing is where things really sing — fresh lime juice and zest, earthy cumin, golden turmeric, and a whisper of cayenne come together into something vibrant and bold. Every single spice in this recipe is straightforward and easy to verify, so there's no second-guessing labels or worrying about hidden warming spices that can sneak into blends. Nutmeg, which turns up unexpectedly in everything from store-bought dressings to spice mixes, simply has no place here — and the flavor doesn't miss it for a second. A generous handful of fresh cilantro ties the whole thing together with an herby brightness that feels clean and lively. Make it ahead for lunch, bring it to a potluck, or serve it straight from the bowl — it's that versatile.
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!