Looking for delicious millet recipes? This healthy, light and flavorful millet salad with canned chick peas, diced cucumber, briny olives and feta cheese is one of our favorites. It’s easy to make using cooked hulled millet and this whole grain salad recipe is naturally gluten free and 100% delicious. You’ll love the tangy lemon honey vinaigrette, too.
Love whole grains in salad?
Whole grains make the best salad recipes. They’re quick and easy to make when you know how to treat the grains and there are endless options. I’ve made salads using everything from quinoa and farro, to barley to bulgur and brown rice to name a few. This easy millet salad is made with cooked hulled millet, a wholesome, flavorful ancient grain. Plu, millet has a low glycemic index with staying power that keeps you fuller, longer.
This chickpea and millet salad recipe is a family favorite.
It makes a tasty side dish next to a pork chop, or piece of rotisserie chicken, lamb or even seafood and the recipe yields a large salad.
Best of all, like most whole grains, this millet salad won’t wilt the way that leafy greens do. It lasts for days in the refrigerator. Consequently, my husband and I regularly enjoy leftovers at work for an easy brown bag lunch.
Ingredients for Mediterranean millet salad:
- Cooked Millet
- Green Onions (scallions)
- Kalamata Olives
- English Cucumber (hothouse)
- Canned Chick Peas
- Crumbled Feta Cheese
- Fresh Mint
- Italian Parsley
This simple ingredient list belies the wonderful flavor and textures inherent in this whole grain salad recipe.
The millet is hearty with a good chew and the flavorful bites of olive, feta, cucumber and chickpeas make every bite a good reason for another. The radishes add a peppery note and a splash of color that gives the Mediterranean millet salad the look of a Lilly Pulitzer dress. How fashionable.
I have an instructional post on how to cook millet which works perfectly for this salad recipe. Be sure to fluff and steam the grains of millet and then let them cool completely before adding them to the rest of the ingredients.
If you add hot grains to the vegetables, they’ll wilt and adding dressing to hot millet will make it gluey instead of giving you fluffy separate morsels.
How to make millet salad:
- Add the cooked and cooled millet to a large bowl.
- Add the cucumbers, green onion, radishes, drained chick peas, kalamata olives and feta.
- Drizzle the lemon honey vinaigrette over the salad and toss to combine.
- Just before serving, chop the fresh herbs and add to the salad. (That keeps them vibrant).
Ingredients for lemon honey vinaigrette
- Dijon Mustard
- Lemon Zest
- Lemon Juice
- Minced Shallots
- White Wine Vinegar
- Extra Virgin Olive Oil
- Salt & Pepper
This is a standard lemon vinaigrette that you can use to dress everything from leafy green salads to other whole grain salads or even toss with steamed vegetables. It’s a great all purpose lemon dressing.
Making vinaigrette for Mediterranean millet salad:
- Combine all of the ingredients in a small bowl.
- Whisk until the dressing is emulsified.
If you love clean eating, this simple whole grain salad with ancient millet will make you feel good about every bite. It’s light and nutty with a tangy, citrusy flavor and briny pops of olive and creamy feta cheese.
One bite leads to another and each one will make your tastebuds and your belly supremely happy. Be sure to package up any leftovers for lunch the next day. You’ll be glad you did.
Yes. You can substitute lots of other things for the steamed millet. Try it with quinoa, bulgur, barley, farro, orzo pasta, white or brown rice or pearl couscous.
The salad is good for up to 5 days and retains its freshness. For the best flavor, if you know there’s going to be leftovers, don’t add the herbs until the last minute so they maintain their brightness.
No. You shouldn’t freeze the millet salad, however you can freeze cooked and cooled millet. I recommend this so you’ve always got some of the cooked grains ready whenever you need them.
More whole grain salads you might like:
- Lemony Chickpea Tuna Salad with Quinoa
- Italian Wild Rice Salad
- Curried Rice Salad
- Italian Farro and Bean Salad
- Savory Pickled Cherry Rice Salad
- Lemony Chicken and Farro Salad
- Mediterranean Khorasan Wheat Salad
- Quinoa Asparagus and Feta Salad
- Asian Rice Salad
- Spicy Sausage, Tomato and Avocado Salad (with quinoa)
- Grilled Vegetables with Feta and Farro
- Peas Asparagus and Quinoa
- Chicken Kale and Farro Salad
- Inauthentic Tabbouleh
- Mandarin Quinoa Bowl
- Tangy Italian Black Rice Salad
Mediterranean Chickpea Millet Salad
FOR THE LEMON SHALLOT VINAIGRETTE:
- 1 small shallot minced (about 2 tablespoons)
- 1 tablespoon dijon mustard
- 1 lemon zested and juiced
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
FOR THE MILLET SALAD:
- 3 cups cooked millet cooked and cooled to room temperature
- 2 green onions white and green parts, sliced thin
- 1/2 cup radishes cut into julienne (or thin slices)
- 1/2 cup kalamata olives roughly chopped
- 1/2 English (hothouse) cucumber diced
- 15 ounce can chick peas drained
- 1 cup crumbled feta cheese
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh parsley
FOR THE LEMON VINAIGRETTE:
- In a small bowl combine the shallot, dijon mustard, lemon zest and lemon juice, vinegar, honey, olive oil, salt and pepper. Whisk to combine and set aside.
FOR THE SALAD:
- In a large bowl, combine the cooked and cooled millet, green onions, radishes, kalamata olives, cucumber, chick peas, feta and toss to combine.
- Pour the vinaigrette over the salad and toss, so that the salad is evenly coated with dressing.
- Just before serving, add the fresh chopped herbs (herbs degrade quickly and are best tasting when fresh). Enjoy.