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, tossed with crisp roasted chickpeas, cool cucumber, cherry tomatoes, red onion, and a generous handful of fresh parsley and mint. The real star is the dressing — a punchy blend of lemon juice, freshly grated ginger, and turmeric that ties every element together with warmth and a little zing. Pumpkin seeds add a satisfying crunch that makes each bite feel complete. Every single ingredient here is naturally free from tree nuts, including chestnuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It works beautifully served right away while the chickpeas are still crispy, but it also holds up well at room temperature, making it a great option for meal prep or a casual gathering.
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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.
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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