Lupin Free Turmeric-Ginger Millet and Chickpea Salad
Bright, golden, and packed with texture, this grain salad is the kind of bowl that looks impressive but comes together with genuinely simple pantry staples. Fluffy millet forms the base, soaking up a punchy lemon-turmeric-ginger dressing that brings warmth and a little zing to every forkful. The chickpeas get roasted at high heat until they're deeply golden and crisp, adding a satisfying crunch alongside cool cucumber, juicy cherry tomatoes, and handfuls of fresh parsley and mint. Pumpkin seeds round everything out with a nutty bite that makes the whole salad feel substantial enough for a main course. For anyone navigating lupin avoidance, this recipe is naturally free of that legume — the protein here comes from chickpeas, which are a completely separate species and a safe, delicious choice. The dressing is whisked together from scratch with olive oil, fresh lemon juice, raw honey, and grated ginger, so there's no guesswork about hidden ingredients. It's equally good served warm right out of the bowl or at room temperature, making it a brilliant option for meal prep or a relaxed weeknight dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!