Heat the olive oil in a medium sized pot over medium-high heat. Add cumin seeds.
When the cumin seeds begin to smell fragrant and sizzle, add the onion and cook for three to five minutes, stirring frequently, until the onion is translucent.
Add the millet and continue cooking for another two to three minutes, or until the millet smells slightly nutty.
Add the vegetable broth, turmeric, chili flakes, and salt and bring to boil.
Cover, reduce the heat to low and simmer for 15-18 minutes, then remove from heat and rest, covered, for ten minutes.
When finished, fluff the millet gently with a fork, then turn out onto a tray to cool.
Lemon garlic tahini dressing:
In a bowl, whisk together the tahini, garlic, lemon, and salt.
Add water in increments to achieve desired consistency.
Za’atar chickpeas:
Heat a 2.5 centimeter depth of olive oil in a skillet over medium-high heat.
Fry chickpeas in the olive oil until crisp, then drain on a lined plate.
While the fried chickpeas are still warm, season generously with salt and za’atar, then set aside to cool.
Salad:
In a bowl, combine the cooled millet, tomatoes, scallions, parsley, and mint, season with salt and pepper.
Dress the salad with the lemon tahini dressing and toss to coat.
Transfer to a serving dish, garnish with za’atar chickpeas.
