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    Home » Recipes » 30 Minute Meals

    Lemon Millet w/ Chickpeas & Dill (Gluten Free)

    Published: Nov 28, 2015 · Modified: Jul 15, 2018 by Jenn Sebestyen

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    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. 

    Creamy Lemon Millet w/ Chickpeas and Dill

    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.

    Creamy Lemon Millet w/ Chickpeas and Dill

    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.

    Creamy Lemon Millet w/ Chickpeas and Dill

    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!

    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. Delicious all year round!
    5 from 2 votes
    Print Rate
    Course: Entree, Side Dish
    Cuisine: dairy free, egg free, gluten free, oil free, soy free, vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 487kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 ½ cups millet (rinsed and drained)
    • 3 cups + ¼* cup low sodium vegetable broth (divided)
    • 1 tsp minced garlic
    • ½ - 1 tsp salt (**see note)
    • dash of pepper (I didn't measure this, but probably used about ⅛ tsp)
    • 2 lemons (zest and juice)
    • 1 15 oz can chickpeas (or other white bean)
    • 4 scallions (chopped)
    • ¼ cup fresh parsley (chopped)
    • 3 tbsp fresh chopped dill
    • ¼ cup chopped or sliced almonds
    • Drizzle of balsamic vinegar (optional)

    Instructions

    • 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 ¼ 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.

    Notes

    ~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.
     
     

    Nutrition

    Calories: 487kcal | Carbohydrates: 83g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 563mg | Potassium: 1053mg | Fiber: 19g | Sugar: 12g | Vitamin A: 950IU | Vitamin C: 26.4mg | Calcium: 150mg | Iron: 7.6mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Robyn @ Simply Fresh Dinners says

      December 01, 2015 at 8:58 am

      I agree, Jenn, grains and beans are the best meal! I so often forget about this combination and Mexican beans and rice are my very fav. I haven’t tried millet yet but it’s definitely on my list. This looks scrumptious. Thanks for the reminder…and a great dish!

      Reply
      • Jenn S. says

        December 01, 2015 at 3:02 pm

        Thanks, Robyn! We are having Mexican grains and beans tonight, in fact! I’m making my Super Simple Burrito Bowls. My son has hockey less than an hour after he gets off the bus and this meal is literally the quickest thing you could possible throw together! I use quick cook rice, canned beans, thawed corn and jarred salsa..could not be easier! And the kids think it’s the bomb! 🙂

        Reply
    2. Vanessa @ VeganFamilyRecipes.com says

      November 30, 2015 at 2:23 pm

      Yes! Thank you so much for posting a millet recipe! Millet is one of my favorite grains to use but I rarely use it in recipes since most people seem to think its just for birds…dum dums! This looks heavenly. I still have a 1lbs bag of millet in the pantry. I’ll have to try your recipe. Sounds delicious with lemon 🙂 Yum!

      Reply
      • Jenn S. says

        November 30, 2015 at 4:54 pm

        LOL! Well, it is used for birdseed, but people are missing out if they think that’s it’s only use! I love to switch up my grains to keep in interesting! Thanks, Vanessa!

        Reply
    3. The Food Hunter says

      November 30, 2015 at 9:06 am

      I love how healthy this is!

      Reply
      • Jenn S. says

        November 30, 2015 at 9:36 am

        Thanks, Theresa! It’s a nice change from all the heavy foods during the winter!

        Reply
    4. The Vegan 8 says

      November 30, 2015 at 2:48 am

      I have never had cooked millet before! But I love every single ingredient and absolutely love lemon and fresh dill, so I know I’d love this! Fresh dish is pretty much heavenly. Love how simple and healthy this is too….I’d devour it all easily!

      Reply
      • Jenn S. says

        November 30, 2015 at 8:02 am

        Thanks, Brandi! Sometimes I crave these light fresh dishes in the winter after eating all the cozy comfort foods.

        Reply
    5. veggiesdontbite says

      November 29, 2015 at 11:28 pm

      This sounds SO good Jenn! I love dill so much and with lemon, YUM!!

      Reply
      • Jenn S. says

        November 30, 2015 at 8:01 am

        Thanks, Sophia! You could probably just drizzle your Dill Crema all over it and call it a day! Yum!

        Reply
    6. Mrs Perkins says

      November 29, 2015 at 3:28 am

      I think I’d like to try this one. Giving my husband anything with lemon is usually a success. Not certain where I can find millet in this country though, but I have a few ideas of where to look first. If I can’t find any, do you suppose I could cook some bulgur and use instead (gluten not being a problem in this house)?

      Reply
      • Jenn S. says

        November 29, 2015 at 9:25 am

        Hi, Mrs. Perkins. Really any grain should work. Bulgur should work just fine. Couscous or quinoa would be good options, too. Please come back and let me know how it turns out! Glad your hubby is a lemon lover too!

        Reply
    7. Gunjan says

      November 28, 2015 at 8:08 pm

      I am a big fan of ancient grains and like to include them in my diet. I will try this out soon.

      Reply
      • Jenn S. says

        November 29, 2015 at 9:26 am

        Thanks, Gunjan! I love the variety of using different grains too. Please let me know what you think when you give it a try!

        Reply
    8. Natalie says

      November 28, 2015 at 9:18 am

      I love throw it in a pot meals, this one looks fantastic! The creamy risotto-esque quality of the millet looks especially delicious, so much better than dry grains. I’m going to have to try that addition of a little veggie stock at the end because the texture looks awesome 🙂

      Reply
      • Jenn S. says

        November 28, 2015 at 1:41 pm

        Thanks, Natalie! The veggie stock at the end is a great trick! Helps put a little life back into it after all the initial broth is absorbed.

        Reply
    9. Strength and Sunshine says

      November 28, 2015 at 7:11 am

      I always get so excited when I see someone else use the great gluten-free grains! Millet is so fabulous and soft and nutty! And I love anything with dill!!!

      Reply
      • Jenn S. says

        November 28, 2015 at 8:00 am

        Thanks, Rebecca! Although, we are not gluten-free, I just love variety!! And, yes, fresh dill is the BEST! Thanks!!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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