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Vegan Spiced Carrot Salad with Millet

Spiced Carrot and Millet Salad

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4


This spiced carrot and millet salad is perfect for work/school lunches as you can eat it cold as well. You can of course mix it up with whatever you have.


  • ¾ cup millet
  • 2 medium carrots, thin angle slices
  • 2 small or 1 large red onion, sliced thinly
  • 1½ teaspoon garlic powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • ¼ cup olive oil (plus extra for drizzling)
  • 1 teaspoon salt (plus extra for plating, to taste)
  • ⅓ cup sultanas
  • ½ cup walnuts, chopped
  • 1 can / 400g 14.10 ounces chickpeas, drained and rinsed
  • A large handful cilantro / coriander, finely chopped


  1. Preheat the oven to 200 degrees Celcius (390 degrees Fahrenheit) and line a tray with baking paper.
  2. Toss the carrots, onion, garlic, turmeric, chilli, oil, and salt together until all the spices are covering the vegetables well.
  3. Spread onto baking tray evenly and roast until they start browning and slightly softening. This will take about 20 – 25 minutes. I normally take them out after 10 minutes and give it a toss to make sure that it bakes evenly and place them back in the oven.
  4. In the meantime, bring the millet  to a boil with 1½ cups / 375ml of water. Reduce the heat to a gentle simmer, covering and cooking for 20 minutes or until most of the water has absorbed. Remove from heat and let sit for around 5 minutes, covered.
  5. In a large bowl combine the roasted carrots and onions, sultanas, walnuts, chickpeas, cilantro, and millet. Drizzle some olive oil and add salt to taste.
  6. Give it a good toss and serve.
  • Diet: Vegan

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