Teff Flatbread Salad with Spiced Chickpeas and Avocado

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant salad combining toasted teff flatbread pieces, spiced chickpeas, creamy avocado, and fresh herbs, dressed with a zesty lemon vinaigrette. This African-inspired vegetarian recipe, ready in about 40 minutes, pairs teff flatbread (injera), canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 3 African cuisine 380 cal/serving

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Ingredients

2 pieces, torn into bite-sized pieces teff flatbread (injera)
1 1/2 cups, drained and rinsed canned chickpeas
3 tbsp, divided olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 large, diced avocado
1/4 cup, chopped fresh cilantro
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 1/2 cups drained chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy, shaking the pan halfway.
Step 2: While chickpeas roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 pieces torn teff flatbread and toast for 3-4 minutes, stirring occasionally, until edges crisp and browned.
Step 3: In a large bowl, combine toasted teff flatbread pieces, roasted chickpeas, 1 large diced avocado, and 1/4 cup chopped fresh cilantro.
Step 4: Whisk together 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle over salad and gently toss to combine all flavors.
Step 5: Serve immediately as a refreshing, textural salad with Ethiopian-inspired ingredients.