If you are looking for something light, easy and filling, than give this recipe a try. It is super easy to make – it took me only 25 minutes. Granted, I already had some cooked millet, which saved me some time. I will write about this more in the future. Preparing your grains and legumes in advance is such a time saver, and it also makes it more likely you will actually end up eating them! 😉

This salad is perfect as a side dish, but makes a great main on its own as well. I would like to hear your opinion once you’ve tried it. If you would like me to see your recipe creations, make sure you tag me on #platefulnutritionco and @platefulnutrition.co on Instagram. 😉

So here are the ingredients for this refreshing salad.

Millet and Chickpea Salad

  • Servings: 3
  • Difficulty: easy
  • Print


  • 120gr millet, preferably soaked for about 6 hours
  • 4-5 tbsp chickpeas, cooked, rinsed and drained
  • 4-5 tbsp corn, cooked, rinsed and drained
  • 1 celery stick, chopped into small cubes
  • 5 mushrooms
  • 1 garlic clove
  • 2 handfuls of sun-dried tomatoes (if you can get them in a package that doesn’t contain added oil)
  • 2 handfuls of fresh basil, chopped into thin stripes
  • 1-2 tbsp olive or avocado oil
  • juice of 1/2 lemon
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste


  1. Cook the millet in 250ml water for about 20minutes, until it becomes fluffy and soft. Drain and place in a big salad bowl.
  2. While the millet is cooking, chop the mushrooms into cubes, mince the garlic and add them to a pan with some of the oil. Sauté them until they become fragrant and soft. Set aside.
  3. Add the chickpeas, corn, chopped celery and the sautéed mushrooms to the millet.
  4. Chop the sun-dried tomatoes into small pieces and add them to the salad too, together with the basil.
  5. Add the lemon juice, rest of the avocado or olive oil and the spices and mix well.
  6. Season with salt and pepper to taste.
  7. Enjoy!

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