Red Meat Allergy Friendly Turmeric-Ginger Millet and Chickpea Salad
Bright, golden, and packed with plant-based protein, this millet and chickpea salad is the kind of bowl that looks impressive but comes together with surprisingly little fuss. Millet cooks up light and fluffy, making it a fantastic grain base that soaks up the turmeric-ginger dressing beautifully. That dressing — built from fresh lemon juice, grated ginger, raw honey, and a generous hit of turmeric — is what really ties everything together, giving the whole salad a warm, earthy brightness. Crispy oven-roasted chickpeas add satisfying crunch alongside cool cucumber, juicy cherry tomatoes, and handfuls of fresh parsley and mint. Pumpkin seeds round things out with a subtle nuttiness and a little extra staying power. Every single ingredient here is naturally free from red meat, so there's no substituting or second-guessing — just a genuinely delicious, wholesome meal straight from the bowl. It works equally well as a make-ahead lunch or a vibrant side at the dinner table.
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!