Xanthan Gum Free Cilantro-Lime Millet & Chickpea Salad
This bright, hearty salad is the kind of bowl that makes you feel genuinely good about what you're eating — packed with fluffy millet, creamy avocado, crisp cucumber, and juicy cherry tomatoes, all tied together with a punchy lime and cumin dressing. Every single ingredient here is naturally free from xanthan gum, which means no label-scanning, no specialty products, and no compromises on flavor. The dressing comes together with a simple whisk — olive oil, fresh lime juice, zest, turmeric, and a little cayenne if you like heat — and it coats everything beautifully without any thickeners or additives. Rinsing and toasting the millet before cooking gives it a clean, nutty base that holds up well against the bold dressing rather than turning mushy. Chickpeas add satisfying protein and substance, making this feel like a complete meal rather than a side dish. The avocado gets folded in last so it stays in soft, buttery chunks throughout. Make it ahead and keep it chilled, or serve it right away while the millet is still slightly warm — either way, it delivers.
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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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