Millet and Chickpea Salad with Summer Salad Dressing

We have been eating a lot of legume+grain salads this summer. For the past few weeks, I’ve made a lentil and brown rice salad, but this week, I wanted to switch things up a bit. This recipe came together after I saw that millet was cheaper than quinoa this week in the bulk bins. I also had a strange craving for chickpeas, and we had some cucumbers in the fridge from a friend. After doing a little bit of poking around online, our Millet + Chickpea Salad recipe was born!

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Millet + Chickpea Salad

This salad is a perfect summer salad- there is no mayo (ick), no heavy oil-based dressings and it packs a nutritional punch. Millet is a wonderful grain to add to your gluten-free pantry, and it can be cooked in a number of ways! This salad is flexible enough to allow for the use of different grains (brown rice, quinoa, etc.) and legumes (black beans, pinto beans, northern beans, etc.) Try adding different veggies (tomatoes would be fantastic in this dish)! This tasted delicious both warm and cold- it was a hit in our household!

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  • 1 c. Millet (toasted)
  • 2 c. Water (optional- 2 cups veggie or chicken stock)
  • 1 can Chickpeas, rinsed and drained
  • 1 Cucumber, diced
  • 2 Shallots (or 1/2 of a red onion), diced finely
  • 1 10 oz. package of frozen chopped Broccoli, thawed (or 2 c. chopped broccoli that has been blanched)
  • 1 Batch “Summer Salad Dressing” (see recipe below)
  • Salt and Pepper (or red pepper flakes), to taste

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  1. Toast millet in a dry skillet over medium heat until grains start to “pop” and the millet gives off a toasty aroma
  2. Add 2 c. water (or broth) to millet, bring to a boil, cover and simmer for 20 minutes over low heat, or until water is absorbed
  3. Meanwhile, chop your veggies. Spray a skillet with cooking spray and cook diced shallots until they are soft
  4. Add veggies, chickpeas and cooked shallots to a large bowl
  5. When the millet has absorbed all of the water, transfer to a large skillet and pour in your Summer Salad Dressing. Cook for 2-3 minutes, or until thoroughly warmed through (you’re cooking the raw garlic in the dressing, this step is not necessary)
  6. Gently fold all ingredients together
  7. Garnish with fresh basil, red pepper flakes (just a pinch!) and a squirt of fresh lemon

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Summer Salad Dressing

This creamy lemon-tahini dressing gets a flavor boost by adding in nutritional yeast. This is a less zesty version of the Simply Delicious Salad Dressing recipe. Feel free to use lemon juice as the main “acid” in this dressing, we subbed in some Red Wine vinegar because we only had half of a lemon in the fridge. This dressing would be a wonderful addition to lightly cooked greens (collard, kale), and it would most certainly mingle well with any other legume or grain! 


  • 2 TBSP homemade Tahini (<– click for recipe!)
  • 2 garlic cloves (minced)
  • 1 TBSP Olive Oil
  • 2 TBSP Nutritional Yeast
  • 2 TBSP Lemon Juice
  • 2 TBSP Red Wine Vinegar
  • 1/4 C. water (you may need more or less)
  • Salt and Pepper (to taste)


  1. Combine all ingredients, stir until smooth
  2. Add more water if necessary to reach desired consistiency
  3. Refrigerate any unused dressing (but for the millet salad, use it all!)
Millet and Chickpea Salad with Summer Salad Dressing

3 thoughts on “Millet and Chickpea Salad with Summer Salad Dressing

  1. I’ve been wanting to try Millet for a while now but haven’t had the chance…I’m guessing it’s yummy?! I wish I could get Michael to like Chick Peas, but he doesn’t! 😦

    1. It is good. I can’t have couscous, but I feel like millet would be similar! Apparently you can cook millet so that it’s “mushy”, but cooking the grains like you would rice (like in this recipe), the millet still has a little bit of “bite” or “pop”. This would be good if you used black beans, tomatoes, cilantro, cumin, corn, etc. to give it a “southwestern” feel! I wouldn’t use the dressing below, but something with lime and chile would be good 🙂

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