Shake the olive oil, lemon juice, pomegranate molasses, garlic, cumin, 1/4 tsp salt and pepper in a 250 ml / 1-cup jar until glossy. Drain and rinse the chickpeas, then pat them dry. Quarter the pomegranate and break out the seeds in a bowl of water, so the white pith floats and the seeds sink. Drain the seeds.

Rinse the millet in a fine-mesh sieve under cold water for 30 seconds and drain well. Heat a 3-quart / 2.8 L saucepan over medium heat, add the millet, and toast, stirring, for 3 minutes until dry and nutty-smelling.

Pour in the 2 cups / 480 ml water and 1/4 tsp salt, standing back because it sputters. Bring to a boil, cover, turn to low and cook for 15 minutes without stirring. Take it off the heat and leave it covered for 10 minutes. While it simmers and rests, chop the parsley, mint and dill, dice the cucumber, slice the scallions and chop the pistachios.

Fluff the millet with a fork and spread it over a 33 x 46 cm / 13 x 18 inch sheet pan. Cool for 10 minutes until it's no longer steaming and the grains separate.

Tip the cooled millet into a 4-quart / 3.8 L mixing bowl. Add the chickpeas, cucumber, scallions, herbs and half the pomegranate seeds. Pour over two-thirds of the dressing and toss gently with a fork. Taste, then add more dressing, salt or lemon juice as needed.

Divide among 4 bowls. Top with the feta, pistachios and remaining pomegranate seeds. Serve within 1 hour of dressing, cold or at room temperature.