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Moroccan Chickpea Spiced Teff Salad

Have you been sleeping on teff? Teff is a fine grain, no bigger than a poppy seed. It comes in a variety of colors like white, red, and dark brown. Teff is one of my all-time favorite ancient grains because it’s high in fiber, packed with calcium, gluten-free, and super easy to digest. I love sneaking it into salads like this Moroccan Chickpea Spiced Teff Salad, which is absolutely delicious. Between the creamy pumpkin feta, crunchy almonds, and chewy dates, this salad has the ideal blend of texture.


2 cups cooked chickpeas
1/2 cup cooked teff grains
1/2 cup spiralized carrots
4 pitted dates
8 oz pumpkin feta
3 cups arugula
1/4 cup slivered almonds
1 cup whole grain teff
1 1/2 cups water
1/2 tsp salt

Pumpkin Tofu

1 package Pumfu
2 oz white miso
1 T lemon juice
1 T apple cider vinegar
1 T evoo
2 T water
1/2 T nutritional yeast
1 T oregano
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes

Lemon Vinaigrette Dressing

1 tsp apple cider vinegar
1 clove garlic, peeled
1 tsp honey
1/2 tsp dijon mustard
1/8 tsp Herbamare seasoning
1/3 cup of EVOO
zest and juice of 2 lemons



Soak the chickpeas overnight. Drain the chickpeas and put into a pan. Add cold water until the chickpeas expand. Bring the water to a boil, then simmer for 45 minutes.


Rinse and drain the teff. Pour 1 1/2 cups of salted water to a boil. Add teff and reduce to a simmer, cover and cook until the water is fully absorbed for about 15-20 minutes. Remove from the heat, then fluff with a fork and let sit it for 10 minutes.

Pumpkin Tofu

Press the water out of the tofu. Wrap the tofu with a heavy kitchen paper towel and press with something heavy to release the water. Let it sit for at least 30 minutes. Whisk together the miso, lemon juice, apple cider vinegar, evoo, water, nutritional yeast, oregano, garlic powder, salt, black pepper, and red pepper flakes. Once the Pumfu is completely dried out, break into crumbles, pour the marinade on top, and make sure to fully marinate the pumfu.

Let the tofu sit in the fridge for 2 hours before serving.

Lemon Vinaigrette

Blend all ingredients together to emulsify. Season with salt to taste. Mix all the ingredients together and you have a delicious salad. Enjoy!



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