Chickpea & millet salad with sesame-yoghurt dressing


Gluten free*

Source of prebiotics for gut health

Makes 6-8 small serves (4 x main size)


½ cup raw millet (1 cup of water for cooking)

400g tin of chickpeas, drained and rinsed (keep to 1/2 cup per person)

1 x 250g punnet of cherry tomatoes, halved

100g bag of spinach and rocket

2 tbsp of pumpkin seeds

2 tbsp of sunflower seeds

1 tbsp of olive oil

1 tbsp of garlic infused olive oil

¼ cup tahini (sesame seed paste)

¼ cup yoghurt (plant based if required)

¼ cup lemon juice

2 tbsp of water

Salt and pepper to taste


  1. Prepare millet according to packet directions.
  2. Place tahini, yoghurt, lemon juice, water and oils in a small jar or container and shake to combine. Add salt and pepper to taste. Set aside.
  3. Mix chickpeas, tomatoes, spinach and rocket together in a bowl.
  4. Divide the millet up into the desired number of serves across serving plates or in containers for meal prep.
  5. Evenly divide the salad mixture and seeds across servings and drizzle with dressing when ready to serve.

What are the main prebiotics in this recipe?

Chickpeas, spinach, tomato.


If taking leftovers for lunch the next day, place the dressing in a small container to dress fresh on the day. This will stop the salad going soggy.

Add 100g of your desired protein to serve this salad as a side dish.

*Assuming all packet ingredients have been checked and are gluten free.

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