Rye Free Turmeric-Ginger Millet and Chickpea Salad

Total time55 min

Prep time15 min

Cook time30 min

Rye Free Turmeric-Ginger Millet and Chickpea Salad

Bright, golden, and loaded with texture, this grain-and-legume salad is the kind of bowl that earns a permanent spot in your weeknight rotation. Millet is the star here — a naturally gluten-free ancient grain that cooks up light and fluffy, making it a fantastic alternative for anyone navigating grain restrictions without wanting to sacrifice heartiness. The chickpeas get roasted at high heat until deeply golden and crisp, which adds a satisfying crunch that plays beautifully against the cool cucumber, juicy cherry tomatoes, and fresh herbs. A turmeric-ginger dressing made with lemon juice, raw honey, and olive oil ties everything together with a warm, citrusy brightness that feels anything but boring. Pumpkin seeds scattered throughout add one more layer of crunch and a subtle nuttiness that rounds out every bite. Every single ingredient in this salad is straightforward and easy to source, so there's no label-reading anxiety at the store. It's equally good served right away or left to sit at room temperature, making it a reliable option for meal prep, potlucks, or a quick lunch that actually keeps you full.

About Fig

Fig 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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
See all
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!