Cinnamon Free Turmeric-Ginger Millet and Chickpea Salad
Bright, earthy, and packed with texture, this grain salad is the kind of bowl that feels genuinely satisfying without being heavy. Fluffy millet forms the base, topped with crispy oven-roasted chickpeas, cool cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint. The dressing is where everything comes alive — a punchy blend of lemon juice, fresh grated ginger, turmeric, and a touch of honey that coats every grain beautifully. For anyone navigating a sensitivity to cinnamon, this recipe is a breath of fresh air because the warm spice notes come entirely from turmeric and ginger, with zero cinnamon hiding anywhere in the ingredient list. That matters more than you'd think, since so many spiced grain dishes and packaged dressings sneak it in. Crunchy dry-roasted pumpkin seeds finish the whole thing off with a nutty bite that makes each forkful interesting. It works equally well as a make-ahead lunch or a vibrant side dish at the dinner table.
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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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