Nutritious and protein-packed Millet Salad recipe made with foxtail millet grains, chickpeas, and a medley of colorful vegetables. Vegan and Gluten-free.
Millet is an ancient grain and a good source of plant-based protein, fiber, vitamins, and minerals. It is also gluten-free and easily absorbed by the body.
Like my quinoa chickpea salad, and quinoa black bean salad, I enjoy incorporating grains into my salads. They add great texture and make the dish more filling and nutritious.
Today, I am sharing a healthy millet salad recipe that is fresh, colorful, and super filling. It is made with fresh crunchy veggies, cooked millet, and a tangy dressing. It's also vegan, gluten-free, and dairy-free.
I make this millet chickpea salad almost every week because it's that good and easy to throw together, especially if you have leftover millet in the fridge.
Other Indian Millet Recipes to try from my blog
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Millet Salad Ingredients
- Millet: I used foxtail millet in this recipe. You can use any millet like little millet, kodo millet or barnyard millet. Note: I did not soak the millet before cooking in this recipe. Here is the detailed recipe, How to cook millets in the Instant Pot.
- Chickpeas (aka garbanzo beans): Canned or cooked chickpeas can be used. If using canned, drain and rinse it. I have cooked the dried chickpeas using Instant Pot chickpeas method.
- Vegetables: I used cucumbers, colored bell peppers, and carrots, but feel free to add other vegetables of your choice.
- Lemon juice: Be sure to use fresh lemon or lime juice if you can, as it offers the best flavor and adds a refreshing tang.
- Fresh herbs: I used only coriander leaves. You may also use mint leaves or dill.
How to Make Foxtail Millet Salad
Cook Millets
Cook the millets and let them cool completely. Check out the detailed recipe How to cook millets in the Instant Pot. You can also use leftover cooked millet for this recipe.
Prepare The Dressing
In a small jar, add all the dressing ingredients, such as 1 tablespoon extra-virgin olive oil, 1-2 garlic cloves (minced), 1 tablespoon lemon juice, salt, and black pepper to taste. Whisk well to combine.
Assemble the Salad
Add ½ cup cooked foxtail millet, ¼ cup boiled chickpeas, 2 tablespoons cucumber (diced), carrot (diced), ¼ cup colored bell peppers (diced), 2-3 tablespoons coriander leaves to a large bowl. Pour the dressing over the salad ingredients. Toss well to combine.
Top with your favorite nuts and seeds if desired, and serve immediately. Alternatively, cover and refrigerate until ready to serve. Enjoy!
Serving Suggestions
This Millet salad is wholesome and can be enjoyed on its own. It can also be served as a side salad along with soup, grilled vegetables, or sandwiches for a complete and healthy meal.
Make Ahead and Storage
- Make-Ahead: You can cook the millets and chickpeas up to 2 days in advance and refrigerate them in an airtight container until you are ready to use.
- Storage: Leftover millet and chickpea salad keeps well in the refrigerator for 2 days when stored in an airtight container. After that, the flavors will start to fade.
Tips to Make Millet Chickpea Salad
- Rinse the millet under running water before cooking it.
- Cool the millet before adding it to the salad. Otherwise, warm millet will wilt the fresh veggies and lose their freshness.
- Use Fresh Herbs. Adding Fresh herbs imparts much more flavor than dried ones.
Variations
- If you can't find millet, you can substitute it with cooked quinoa or bulgur wheat.
- You may add nuts, seeds, veggies, and fresh herbs of your choice.
- You can make it extra protein-rich by adding paneer cubes, tofu, or edamame.
More Salad Recipes
Foxtail Millet Salad
Equipment
Ingredients
- ½ cup cooked foxtail millet
- ¼ cup chickpeas cooked or canned
- 2 tablespoons cucumber diced
- 2 tablespoons carrot diced
- ¼ cup colored bell pepper diced
- 2-3 tablespoons coriander leaves finely chopped
Dressing
- 1 tablespoon extra-virgin olive oil
- 1-2 cloves garlic minced
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
Instructions
- Cook the millets and let them cool completely. Check out the detailed recipe How to cook Millet in the Instant Pot. You can also use leftover cooked millet for this recipe.
- In a small jar, add all the dressing ingredients like olive oil, minced garlic, lemon juice, salt, and black pepper. Whisk to combine.
- Add cooked foxtail millet, boiled chickpeas, cucumber, carrot, bell peppers, coriander leaves to a large bowl. Pour the dressing over the salad ingredients. Toss well to combine.
- Top with your favorite nuts and seeds if desired, and serve immediately. Alternatively, cover and refrigerate until ready to serve. Enjoy!
Nutrition
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Ann L. Justi
I made this recently and it was a quick fabulous lunch for me!! This recipe also looks very versatile.
Bhavana Patil
Thank you so much Ann, i am glad you liked it..
Vidula Joshi
Recently came across your vlog..very nice innovative , healthy recipes n cooking ideas..your hard work inspires me..thanks for the efforts!!
Bhavana Patil
Hi Vidula, Thank you so much for your kind words. You made my day, just motivating messages help to work harder.