Teff & Chickpea Mediterranean Power Salad

by Erica Twingler-16 July 2026Easy

Teff & Chickpea Mediterranean Power Salad

Servings2

A high-protein, vegan, gluten-free lunch built around nutty ancient grain teff, crisp veggies, iron-rich chickpeas and spinach, plus omega-3-rich flax and pumpkin seeds in a lemon-tahini dressing.

Method

0
Rinse the teff under cold water using a fine mesh sieve.
1
In a small saucepan, combine the teff, 360 ml water, and a pinch of salt. Bring to a boil over medium heat.
2
Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring once or twice, until the teff is tender and most of the water is absorbed.
3
Remove the teff from heat, fluff with a fork, and let it cool to room temperature for 10 to 15 minutes.
4
While the teff cools, drain and rinse the cooked chickpeas. Pat them dry with a clean towel.
5
Roughly chop the baby spinach. Dice the cucumber. Halve the cherry tomatoes. Finely slice the red onion. Chop the parsley and mint.
6
In a dry skillet over medium heat, toast the pumpkin seeds for 3 to 4 minutes, stirring frequently, until they start to pop and smell nutty. Remove from heat and let cool.
7
In a small bowl, whisk together the tahini, olive oil, lemon juice, ground cumin, smoked paprika, minced garlic, salt, and black pepper.
8
Whisk in 30 ml water a little at a time until the dressing is smooth and pourable. Adjust seasoning to taste.
9
In a large mixing bowl, combine the cooled teff, chickpeas, spinach, cucumber, cherry tomatoes, red onion, parsley, and mint.
10
Sprinkle the ground flaxseed over the salad, then pour on the tahini dressing.
11
Toss gently until everything is evenly coated and the flaxseed is well distributed.
12
Top with the toasted pumpkin seeds.
13
Divide the salad between two bowls and serve immediately, or chill for up to several hours for a cold lunch.