Lemon Millet w/ Chickpeas & Dill – A bright and vibrant one pot dish that comes together easily. The fresh herbs and lemon really liven this dish up while the nutty millet and hearty chickpeas keep it filling and comforting. Makes a perfect light meal or an accompanying side dish.
You know what makes an easy meal? Grains and beans…every time. They compliment each other so well. The possibilities are endless. And they are filling and healthy, too. My latest “throw it all in a pot” creation is this Lemon Millet w/ Chickpeas and Dill. I’ve been eating it for lunch the last few days, but it would also make a wonderful side dish to pretty much any entree.
I love the slightly nutty flavor of millet and it’s tender bite. It is quite mild, however, and takes on added flavors easily. In this dish, I loaded it up with bright, fresh lemon juice, scallions and lots of fresh flavorful herbs. I love the spicy pop of biting into a raw scallion!
I think chopped greens, like kale or spinach, would also be a great addition, but I didn’t have any at the time.
This is such an easy dish. You could easily change the flavor profile by adding different herbs or spices. A simple recipe to make your own.
Lemon Millet w/ Chickpeas & Dill
I hope you love this Lemon Millet as much as I do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 1 1/2 cups millet (rinsed and drained)
- 3 cups + 1/4* cup low sodium vegetable broth (divided)
- 1 tsp minced garlic
- 1/2 - 1 tsp salt (**see note)
- dash of pepper (I didn't measure this, but probably used about 1/8 tsp)
- 2 lemons (zest and juice)
- 1 15 oz can chickpeas (or other white bean)
- 4 scallions (chopped)
- 1/4 cup fresh parsley (chopped)
- 3 tbsp fresh chopped dill
- 1/4 cup chopped or sliced almonds
- Drizzle of balsamic vinegar (optional)
- Bring 3 cups broth to a boil. Add the millet, garlic, salt and pepper. Stir, cover, turn down heat to medium-low and simmer for 15 minutes until millet is cooked and water is absorbed.
- Add the rest of the ingredients plus the additional 1/4 cup vegetable broth, if needed to loosen it up.
- Taste and adjust herbs, lemon and/or salt/pepper, as necessary.
- Serve warm with a drizzle of balsamic vinegar, if desired.
~Millet tends to get a little clumpy, so I like to add a little veggie broth just before serving to loosen it up a bit. This is totally optional.
~*If your vegetable broth is very salty, you may want to use less added salt. I like to use the no-salt added or low sodium broths and then adjust the flavor on my own.
*This recipe is linked up to Tinned Tomatoes: Meat Free Mondays.
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