Peanut Free Turmeric-Ginger Millet and Chickpea Salad
Bright, earthy, and packed with texture, this grain salad is the kind of bowl that genuinely earns its place at the center of the table. Fluffy millet forms the base, tossed with crisp roasted chickpeas, cool cucumber, cherry tomatoes, and a generous handful of fresh parsley and mint. The real star is the dressing — a golden blend of turmeric, freshly grated ginger, lemon juice, and a touch of raw honey that ties every component together with warmth and a little zing. Pumpkin seeds add a satisfying crunch without any of the cross-contamination concerns that come with tree nuts or peanuts, making this a genuinely worry-free choice for anyone navigating those restrictions. Every ingredient here is straightforward and whole, so you're not left squinting at labels or second-guessing what's hiding in a sauce or spice blend. It works beautifully served right away while the chickpeas are still crisp, but it also holds up well at room temperature, making it a smart pick for meal prep or a casual gathering.
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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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