Teff & Black Bean Power Salad with Hemp-Lime Dressing

by Erica Twingler-16 July 2026Easy

Teff & Black Bean Power Salad with Hemp-Lime Dressing

Servings2

A high-protein, vegan and gluten-free lunch built around iron-rich teff, black beans, pumpkin seeds and kale, finished with a creamy hemp and flaxseed omega-3 dressing.

Method

0
Rinse the teff under cold water using a fine mesh sieve.
1
Add 360 ml water and the rinsed teff to a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 to 20 minutes, stirring once or twice, until the water is absorbed and the teff is tender with a slightly creamy texture.
2
Remove the teff from the heat, fluff with a fork and let it cool slightly, uncovered, for about 10 minutes.
3
While the teff cooks, finely shred the kale, removing any tough stems. Dice the red bell pepper and cucumber. Finely slice the red onion and roughly chop the cilantro.
4
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. Transfer to a plate to cool.
5
Make the hemp-lime dressing: In a small bowl, whisk together hemp seeds, ground flaxseed, extra virgin olive oil, lime juice, maple syrup, ground cumin, smoked paprika, salt, black pepper and 15 ml water until slightly creamy. Add a little more water, 5 ml at a time, if you prefer a thinner consistency.
6
In a large bowl, combine the warm teff, cooked black beans, shredded kale, red bell pepper, cucumber, red onion and cilantro.
7
Pour the hemp-lime dressing over the salad and toss well until everything is evenly coated. Taste and adjust seasoning with a pinch of extra salt or lime juice if desired.
8
Divide the salad between two bowls and sprinkle the toasted pumpkin seeds over the top before serving.