Celery Free Turmeric-Ginger Millet and Chickpea Salad
Bright, golden, and packed with texture, this grain salad is the kind of bowl that makes you feel genuinely good about what you're eating. Fluffy millet forms the base, soaking up a zippy lemon-turmeric-ginger dressing that brings warmth and a little zing to every forkful. Crispy oven-roasted chickpeas add a satisfying crunch, while cucumber, cherry tomatoes, fresh parsley, and torn mint keep things cool and vibrant. A handful of dry-roasted pumpkin seeds rounds it all out with a nutty finish that makes each bite more interesting than the last. Every single ingredient here is naturally free from celery and celery derivatives — no sneaky stocks, no mirepoix blends, no hidden seasoning mixes to second-guess. The dressing comes together with pantry staples you likely already have, and the whole salad works beautifully served right away or left to mellow at room temperature. It's the kind of recipe that travels well to a potluck and disappears fast.
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Learn more →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
- 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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