Teff and Chickpea Salad with Feta and Cucumbers

This refreshing and flavorful salad is a perfect way to enjoy the nutty flavor of teff and the creamy texture of chickpeas. The feta cheese adds a salty tang, while the cucumbers and red onion provide a crisp and refreshing contrast. The dressing is a simple combination of olive oil and lemon juice, which allows the flavors of the individual ingredients to shine through.

This salad was inspired by a trip to Ethiopia, where I had the pleasure of trying teff for the first time. I was immediately impressed by its unique flavor and texture, and I knew that I wanted to create a recipe that would showcase its versatility. After some experimentation, I came up with this salad, which is a perfect balance of flavors and textures. It's a great way to use up leftover teff, and it's also a healthy and satisfying meal on its own.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup cooked teff
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped cucumber
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Instructions

1. Combine all ingredients in a large bowl.
2. Toss to coat.
3. Serve immediately or chill for later.

Why It Works

• The combination of teff, chickpeas, feta cheese, cucumbers, and red onion creates a complex and flavorful salad.
• The olive oil and lemon juice dressing is light and refreshing, and it allows the flavors of the individual ingredients to shine through.
• The salad is easy to make and can be served immediately or chilled for later.