Go Back

Warm millet salad and avocado stuffed with hummus

Gluten-free, vegan meal rich in protein
Cook Time40 mins
Servings: 4
Author: Chris James


  • 200 g warm cooked millet
  • 1 diced red pepper
  • 1 diced yellow pepper
  • 1 avocado
  • 1 grated carrot
  • 100 g finely sliced mange tout beans
  • 3 sprigs of mint shredded
  • 3 sprigs of basil shredded
  • 3 sprigs of flat parsley shredded
  • 2 table spoons of olive oil
  • Juice of one lemon
  • 2 cloves of crushed garlic
  • 2 tbsp organic olive oil
  • 200 g cooked chickpeas (canned or home cooked)
  • 2 cloves of crushed garlic
  • 1 tsp roasted cumin seeds ground
  • 1 tsp roasted coriander seeds ground
  • 100 ml organic Tahini (optional)
  • 4 tbsp veg stock


  • To cook the millet boil the stock and add the grain, simmer for 30mins or until all the water is absorbed. Then set aside, fluff with a fork & steam covered for a further 10mins.
  • To prepare the salad, simply mix in all the other chopped ingredients & Fluff with a fork.
  • Drain and rinse the chickpeas, place in a food processor with the olive oil, lemon juice, crushed garlic, toasted seeds, Tahini & veg stock. Whizz together until you reach a creamy whipped texture. Season with gomashio, black pepper & lemon juice to taste.