Seed Oil Free Cilantro-Lime Millet & Chickpea Salad
This bright, hearty salad is the kind of bowl that makes you feel genuinely good after eating it — fresh, filling, and packed with color from cherry tomatoes, cucumber, creamy avocado, and a generous handful of cilantro. The dressing is where things really shine: extra virgin olive oil, fresh lime juice, cumin, and turmeric come together into something tangy, earthy, and just a little spicy if you go for the cayenne. Avoiding industrially processed seed oils can feel tricky when store-bought dressings and grain salads almost always sneak them in, but here every drop of fat comes from whole-food sources — the olive oil and avocado do all the heavy lifting. Fluffy millet forms the base, and rinsing and resting it properly gives you that light, non-gummy texture that makes the whole salad work. Chickpeas add satisfying protein and substance so this holds up as a real meal rather than a side dish. It travels well for lunch and tastes even more cohesive after the flavors have had a little time to meld in the fridge.
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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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