Put the millet in a dry saucepan over medium heat and lightly toast, stirring frequently for about 3 minutes (see TIP B below for more on pre-toasting grains). Once fragrant, add the water and 1/2 teaspoon kosher salt (reserve remaining salt). Bring to a boil. Then cover the pan with a tight-fitting lid, reduce the heat to low, and simmer for 20 minutes. After 20 minutes, take the covered pot off the heat and let sit another 10 minutes. When done, fluff the millet with a fork and spread it across a small rimmed baking sheet to cool (recommended to prevent clumping).

Meanwhile, put the rinsed and dry chickpeas in a mound at the center of a small, rimmed baking sheet. Coat with 1 tablespoon olive oil, the harissa seasoning, and 1/2 teaspoon kosher salt (reserve remaining salt). Gently toss to evenly distribute the seasonings, then distribute the chickpeas in a single layer across the pan. Bake in a pre-heated 425° oven for 20-25 minutes or until toasted and crunchy (give the pan a good shake every 7-10 minutes so that the chickpeas evenly brown).

As the millet is cooking and the chickpeas are toasting, prepare the rest of the salad. Heat 3 tablespoons olive oil in a large skillet over medium heat until it appears glossy and easily coats the bottom of the pan. Add the almonds, sunflower seeds, and 1/2 teaspoon kosher salt (reserve remaining salt). Stir frequently until the almonds and seeds become fragrant and golden (3-4 minutes). When done, use a slotted spoon to transfer the almonds and seeds from the pan to a large mixing bowl. Set the bowl aside and reserve the remaining oil in the pan off the heat.

Return the pan with the reserved almond oil to the heat (medium) and add the onion and fresh corn kernels (if using). Let sizzle and brown for 8-10 minutes, stirring occasionally. When done, transfer the vegetables and all of the seasoned oil to the mixing bowl with the almonds and sunflower seeds.

Next, add the cooled millet, carrot, and lemon zest and juice to the mixing bowl (gently crumble the millet between your fingers as you go). Stir to combine. Then add the green onions, all of the chopped herbs, black pepper, and remaining 1/2 teaspoon kosher salt. Stir again. Right before serving, add the toasted chickpeas (you want them to remain crispy) and a final drizzle of olive oil if needed. Enjoy at room temperature.