Buckwheat and Chickpea Salad
This vibrant Buckwheat and Chickpea Salad is packed with wholesome ingredients and bursting with flavor, this dish is perfect for meal prep, a light lunch, or as a side for your next gathering.
Ingredients
- 1 cup buckwheat groats
- 2 cups water
- ¼ tsp salt
- 1 can chickpeas drained and rinsed
- 3 cups fresh arugula
- ½ cup roasted red bell peppers sliced
- 2-3 large pickles sliced
- ⅓ cup chopped parsley
- ¼ cup hemp seeds
Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup
- ½ tsp salt
- 1 tbsp sumac optional
Instructions
- Rinse the buckwheat groats under cold water. In a medium saucepan, bring water to a boil. Add the buckwheat, reduce the heat to low, cover, and simmer for 10-12 minutes until water is absorbed. Turn the heat of and let it rest with lid on for another 7-8 minutes. Open the lid and fluf the buckwheat with fork. Let it cool down.
- While the buckwheat is cooling, chop the vegetables and herbs.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt and sumac.
- In a large mixing bowl, combine the cooked buckwheat, chickpeas, pickles, bell pepper, hemp seeds and fresh herbs. Pour the dressing over the salad and toss gently to coat all the ingredients.
- Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature.