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5 from 1 vote

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree, Side Dish
Cuisine: dairy free, egg free, gluten free, oil free, soy free, vegan
Servings: 4
Calories: 487kcal


  • 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)


  • 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.


~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.


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