Heat 1½ teaspoons olive oil in a saucepan over medium heat.
Add onion and sauté for 3 minutes.
Add millet and garlic to pan and saute for an additional 2 minutes
Stir in water and sea salt and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.
Combine 2½ tablespoons olive oil, ¼ teaspoon sea salt, cilantro, lime juice, honey, cumin, and black pepper in a bowl.
Meanwhile, heat 1½ - 2 tbsp olive oil i(enough to cover the frying pan) in small to medium size frying pan until smoking.
Toss the chickpeas with paprika, cumin, garlic powder, salt and pepper
Once olive oil in frying pan is sizzling, add the chickpeas and fry covered for 10 minutes, stirring occasionally to ensure that the chickpeas are crisped all over.
Remove from pan, and transfer to a paper towel lined dish to let drain and cool for 5 minutes.
Combine millet with cilantro honey lime dressing, chopped red bell pepper, avocado, and top with chickpeas. Sprinkle with feta if desired.
Recipe by Weekend Table at https://weekendtable.com/2014/09/13/toasted-millet-fried-chickpeas/