First posted: Aug 4, 2021

Millet and Chickpea Bounty Bowls


Guys, these Millet and Chickpea Bounty Bowls are packed full of nourishing goodness and perfect for a mid-week dinner on the couch. (And this also lends itself really well to batch cooking, so just one more reason to make it soon.) Also, you can make it a whole-grain fiesta by adding in or swopping out other goodies like brown rice, barley or quinoa. Wherever you end up, it’s loaded with colour and flavour and one of my favourites.

Thanks again to the team at Nature’s Choice for collaborating on this recipe with me to bring more goodness your way. Head over to their page to find out more about their amazing health-boosting product range that I can’t imagine life without, and how to get it delivered to your door.



Cooks in:        Serves:2

  • 1 tin chickpeas, drained
  • 1 red onion, cut into eighths
  • 1 cup millet
To Serve
  • 1 cup finely sliced red cabbage
  • ½ cup roasted almonds or hazelnuts, roughly chopped
  • Small handful or cranberries or raisins
  • Small handful roughly chopped fresh mint and basil
  • Ripe avocado
  • Crumbled feta or goats cheese
  • Lemon juice and olive oil

What to do

1. Pre-heat your oven to 190C and add the chickpeas and red onion to a shallow roasting dish. Drizzle with a little olive oil and season well. Roast until golden and the onions have caramelized, about 25 minutes

2. Meanwhile, cook the millet in a small saucepan according to packet instructions.

3. To serve, layer all of the ingredients into two serving bowls, and dress with a generous amount of lemon juice and olive oil, season to taste and enjoy.

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