Buckwheat salad with chickpeas

I'll make up a batch of this salad and then use it as part of several meals during the week. I may have it on a bed of fresh greens or serve it as a side dish. One of my favorite ways is to use it for lunch along with some leftover protein from the night before.

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Course: dinner, lunch, Main Dish, Salad, Side Dish

Cuisine: Gluten Free, Mediterranean, vegan, vegetarian

Keyword: buckwheat, chickpea, garbanzo, gluten free, make ahead, plant based, salad

Prep Time: 10

Total Time: 10

Servings: cups

Calories: 212kcal

Author: Lisa Garcia, MS, RDN, LD

Ingredients

2 cups cooked and rinsed buckwheat groats (also known as "kasha")
1.5 cups chickpeas
1 tablespoon extra virgin olive oil (or flavor infused olive oil)
2 teaspoons balsamic vinegar
1 cup red pepper diced
1.5 cups diced cucumber
1/4 cup chopped scallions (green parts only)
Salt and pepper to taste

Instructions

Bring buckwheat and chickpeas to at least room temperature by briefly microwaving if they have been chilled. (This will help the oil to better absorb.)
Add oil and vinegar.
Add remaining ingredients and toss. Serve or chill.

Notes

Nutrient calculations made using canned beans. Home cooked beans will have less sodium.

Nutrition