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!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
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
Instructions
Rinse 1 cup of millet under running water and drain.
In a medium saucepan, combine the millet and 2 cups of water. Add 1 teaspoon of salt.
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.
Fluff the cooked millet with a fork and let it cool to room temperature.
While the millet is cooling, finely dice 1 English cucumber and 1/4 red onion.
Halve 1 cup of cherry tomatoes and rinse 1 cup each of canned chickpeas and canned black beans under cold water. Drain well.
Mince 1 clove of garlic and finely chop 1/4 cup of fresh parsley.
In a large mixing bowl, combine the cooked and cooled millet, diced cucumber, halved cherry tomatoes, chickpeas, black beans, and diced red onion.
Crumble 1/2 cup of feta cheese into the bowl and add the chopped parsley.
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).
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 4.1 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 560 mg | 12% | |
*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.
