Cucumber Millet Bean Salad with Feta

Bright, hearty, and packed with wholesome ingredients, this Cucumber Millet Bean Salad with Feta is the perfect blend of refreshing crunch and satisfying nutrition. Featuring protein-packed millet as the base, this salad is paired with crisp English cucumber, juicy cherry tomatoes, and a hearty mix of chickpeas and black beans. Tangy feta cheese and fresh parsley add a Mediterranean flair, while a zesty dressing made with olive oil, lemon juice, and garlic ties everything together. Ready in just 40 minutes, this gluten-free, vegetarian recipe is ideal for a light lunch, a side dish, or a make-ahead meal for busy weekdays. Healthy, delicious, and bursting with color, this salad will become your new go-to for vibrant and wholesome eating!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup millet
• 2 cups water
• 1 teaspoon salt
• 1 whole English cucumber
• 1 cup canned chickpeas
• 1 cup canned black beans
• 1 cup cherry tomatoes
• 0.5 cup feta cheese
• 0.25 whole red onion
• 0.25 cup fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 0.25 teaspoon ground black pepper
• 1 clove garlic

Directions

Step 1

Rinse 1 cup of millet under running water and drain.

Step 2

In a medium saucepan, combine the millet and 2 cups of water. Add 1 teaspoon of salt.

Step 3

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the millet is tender and the water is absorbed.

Step 4

Fluff the cooked millet with a fork and let it cool to room temperature.

Step 5

While the millet is cooling, finely dice 1 English cucumber and 1/4 red onion.

Step 6

Halve 1 cup of cherry tomatoes and rinse 1 cup each of canned chickpeas and canned black beans under cold water. Drain well.

Step 7

Mince 1 clove of garlic and finely chop 1/4 cup of fresh parsley.

Step 8

In a large mixing bowl, combine the cooked and cooled millet, diced cucumber, halved cherry tomatoes, chickpeas, black beans, and diced red onion.

Step 9

Crumble 1/2 cup of feta cheese into the bowl and add the chopped parsley.

Step 10

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, the minced garlic, 1/4 teaspoon of ground black pepper, and a pinch of salt (to taste).

Step 11

Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Step 12

Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld. Enjoy!

Nutrition Facts

Serving size	(2318.1g)

Amount per serving	% Daily Value*
Calories	2029.9

Total Fat 70.6g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 8.6g
Cholesterol 66.8mg	0%
Sodium 5859.9mg	0%
Total Carbohydrate 285.5g	0%
Dietary Fiber 42.3g	0%
Total Sugars 19.0g
Protein 67.7g	0%

Vitamin D 12IU	0%
Calcium 698.8mg	0%
Iron 15.2mg	0%
Potassium 2756.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 13.2%

Carbs: 55.8%