Overview
This Millet Veg Salad Bowl is a light, refreshing, and nutrient-packed meal — perfect for lunch or dinner.
It combines the wholesome goodness of cooked millet, boiled chickpeas, and fresh vegetables,
topped with a creamy yogurt dressing. Great for weight loss, gut health,
and energy boost throughout the day.
Ingredients
- 1 cup cooked millet (Kodo, foxtail, or barnyard millet)
- ½ cup boiled chickpeas (or canned)
- ½ cup chopped cucumber
- ½ cup chopped tomato (deseeded)
- ¼ cup grated carrot
- 2 tbsp plain yogurt or Greek yogurt
- 1 tsp olive oil or sesame oil
- Juice of ½ lemon
- Salt & black pepper — to taste
- Optional: roasted peanuts, flax seeds, or coriander leaves
- Optional spices: cumin powder, chaat masala, or mint (pudina)
Preparation Steps
- Cook the millet: Rinse and boil millet in a 1:2 ratio (millet:water). Simmer for 12–15 minutes until soft but fluffy. Cool completely.
2. Prepare chickpeas: If using canned chickpeas, rinse and drain. For dry chickpeas, soak overnight and pressure-cook for 6–8 whistles.
3. Chop the veggies: Dice cucumber, tomato, and grate carrot. Keep them fresh and crisp.
4. Make the dressing: In a bowl, whisk yogurt, olive oil, lemon juice, salt, and pepper. Add cumin or chaat masala for flavor.
5. Mix the salad: In a large bowl, combine cooked millet, chickpeas, and veggies. Pour dressing over and toss well.
6. Garnish & serve: Sprinkle roasted peanuts or flax seeds. Serve chilled or at room temperature.
Tips & Variations
- Add mint-yogurt dressing for a refreshing Indian twist.
- Include boiled sprouts or paneer for extra protein.
- Use coconut yogurt for a vegan version.
- For meal prep, store dressing separately. Salad stays fresh 2 days in fridge.
Nutritional Info (per serving)
~350 kcal • 12g protein • 8g fiber • Low fat • Gluten-free • High in antioxidants.