Brazil Nut Free Turmeric-Ginger Millet and Chickpea Salad

Total time55 min

Prep time15 min

Cook time30 min

Brazil Nut Free Turmeric-Ginger Millet and Chickpea Salad

Bright, golden, and packed with texture, this grain salad is the kind of bowl that earns a permanent spot in your weeknight rotation. Fluffy millet forms the base, soaking up a punchy lemon-turmeric-ginger dressing that brings warmth and a little zing to every bite. Crispy oven-roasted chickpeas add a satisfying crunch alongside cool cucumber, juicy cherry tomatoes, and handfuls of fresh parsley and mint. Pumpkin seeds round things out with a nutty finish that keeps the whole dish completely free of tree nut concerns — no substitutions or label-scanning required, since every ingredient here is naturally safe as written. The dressing comes together in one small bowl with pantry staples, and the whole salad travels well, making it just as good packed for lunch as it is served straight from the mixing bowl. If you've been looking for a hearty, plant-forward salad that doesn't feel like a compromise, this is it.

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Ingredients

4 servings

For the millet

1 cup millet, rinsed
2 cups water
¼ tsp salt

For the chickpeas

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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1 tbsp extra virgin olive oil
½ tsp ground turmeric
¼ tsp black pepper
¼ tsp salt

For the dressing

3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp ground turmeric
1 tsp fresh ginger, finely grated
1 tsp raw honey
¼ tsp black pepper
¼ tsp salt

For the salad

1 english cucumber, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely diced
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly torn
¼ cup dry-roasted pumpkin seeds

Instructions

1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with a clean kitchen towel or paper towels — they should feel dry to the touch. Spread them on a rimmed baking sheet, drizzle with 1 tbsp olive oil, and toss with ½ tsp turmeric, ¼ tsp black pepper, and ¼ tsp salt until evenly coated.
2
Roast the chickpeas on the center rack for 25–30 minutes, shaking the pan once halfway through, until they are deep golden and crisp on the outside.

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