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  • Sep 28 / 2019
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Chickpea and Buckwheat Salad

Chickpea and Buckwheat Salad

CategoryDifficultyBeginner

Chickpea and Buckwheat Salad

Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1 cup whole buckwheat
 2 cups water
 2 cans of chickpeas, well rinsed and drained
 1 tsp cumin powder
 1 tsp chili powder
 1 tsp Fresh ground pepper
 ½ tsp turmeric powder
 ½ tsp ground coriander
 3 tbsp olive oil
 1 cup radish, sliced
 sesame
 1 bunches romain lettuce, torn
 2 large tomato, diced

1

Toast the raw buckwheat groats on low heat for about 5 minutes or until fragrant. Set aside to cool.

2

Boil 2 cups of water in a saucepan. Add salt and toasted buckwheat and stir. Lower heat, cover the pot and simmer for about 10-12 minutes. Remove from heat and remove excess water with strainer. Let sit for 10 minutes then stir with a fork.

3

Preheat the oven to 350°F. Line the baking sheet with parchment paper. Put chickpeas on baking sheet. Drizzle olive oil. Sprinkle spices and salt. Mix well with your hands. Roast for about 30 minutes. Remove from oven and let cool.

4

Put cooked buckwheat, chickpea, tomatoes and radish in a large bowl. Sprinkle with sesame. Add olive oil as dressing and toss salad.

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Ingredients

 1 cup whole buckwheat
 2 cups water
 2 cans of chickpeas, well rinsed and drained
 1 tsp cumin powder
 1 tsp chili powder
 1 tsp Fresh ground pepper
 ½ tsp turmeric powder
 ½ tsp ground coriander
 3 tbsp olive oil
 1 cup radish, sliced
 sesame
 1 bunches romain lettuce, torn
 2 large tomato, diced

Directions

1

Toast the raw buckwheat groats on low heat for about 5 minutes or until fragrant. Set aside to cool.

2

Boil 2 cups of water in a saucepan. Add salt and toasted buckwheat and stir. Lower heat, cover the pot and simmer for about 10-12 minutes. Remove from heat and remove excess water with strainer. Let sit for 10 minutes then stir with a fork.

3

Preheat the oven to 350°F. Line the baking sheet with parchment paper. Put chickpeas on baking sheet. Drizzle olive oil. Sprinkle spices and salt. Mix well with your hands. Roast for about 30 minutes. Remove from oven and let cool.

4

Put cooked buckwheat, chickpea, tomatoes and radish in a large bowl. Sprinkle with sesame. Add olive oil as dressing and toss salad.

Chickpea and Buckwheat Salad
Chickpea and Buckwheat Salad
One of my favorite lunchtime salads got to be the chickpea and buckwheat salad. Served at major restaurants in New York and LA, this healthy, low calorie salad is delicious with an olive oil vinaigrette.
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