Pescatarian Cilantro-Lime Millet & Chickpea Salad
This vibrant grain salad is everything you want in a warm-weather meal — bright, filling, and packed with fresh flavors that actually hold up together. Fluffy millet forms the base, tossed with hearty chickpeas, crisp cucumber, juicy cherry tomatoes, red onion, and creamy avocado for a bowl that's as satisfying as it is colorful. The dressing is where things really sing: fresh lime juice and zest, cumin, turmeric, and a whisper of cayenne come together into something tangy, warm, and just a little bold. Rinsing and properly resting the millet before combining everything keeps the texture light and fluffy rather than gummy, which makes a real difference in the final dish. Because every ingredient here is naturally plant-based and seafood-free, there's no need to swap or substitute a thing — it fits a pescatarian lifestyle without any workarounds. The avocado folds in at the end so it stays in clean, buttery chunks rather than disappearing into the mix. Make it ahead and refrigerate for a day, or serve it right away while the cilantro is still fresh and fragrant.
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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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