Tree Nut Free Turmeric-Ginger Millet and Chickpea Salad

Total time55 min

Prep time15 min

Cook time30 min

Tree Nut Free Turmeric-Ginger Millet and Chickpea Salad

Bright, golden, and packed with texture, this grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Fluffy millet forms the base, tossed with crisp cucumber, juicy cherry tomatoes, red onion, and a generous handful of fresh parsley and mint that keep every bite feeling alive. The real star is the dressing — a punchy blend of lemon juice, freshly grated ginger, and turmeric that soaks into the warm millet and ties everything together with a warm, earthy glow. Roasting the chickpeas at high heat until they're deep golden and crispy adds a satisfying crunch that holds up even after the salad is dressed, and pumpkin seeds bring even more bite without any tree nut concerns. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. This one is equally good straight from the bowl while still slightly warm or packed up for lunch the next day, making it as practical as it is delicious.

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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
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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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