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Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the buckwheat according to the packet instructions. Drain and set aside to cool slightly.
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For
2
M
I
The salad
50
g
Buckwheat
150
g
Cooked chickpeas, drained and rinsed if tinned
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Per Serving
Calories
520kcal
Fat
24g
Carbs
56g
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🌱 Plant Points: 11
🌾 Naturally gluten-free — buckwheat is not related to wheat despite its name.
🫙 Best eaten fresh. Keeps in the fridge for up to 3 days — store the dressing separately and add the avocado fresh when serving.
❄️ Not suitable for freezing.
💡This salad works brilliantly as a meal prep dish — just keep the dressing separate and dress just before eating to keep everything fresh.
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Isabelle
a month ago
I like it a lot. I used golden millet instead of buckwheat, because thats what I had at home and it went very well.
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Gigi
a month ago
That looks amazing! Love that you tried it with millet. Might steal that swap for myself :)
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amanda a
3 months ago
quite possibly the best version of a dense bean salad i have made, especially for how quickly it came together! i swapped the buckwheat for bulgur and the pomegranate for currants (it’s what i had on hand) and it was delicious.
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Gigi
3 months ago
So wonderful to hear, Amanda! Love your swaps. Thanks for the lovely feedback 🤍
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H
Helen
4 months ago
This is my new go-to favourite work lunch! I didn't have everything and added some tofu feta but it's still yummy 🙂
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Gigi
4 months ago
So happy you're loving it, Helen! Tofu feta sounds like a delicious twist! 😊
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Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Cook the buckwheat according to the packet instructions. Drain and set aside to cool slightly.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
The salad
50
g
Buckwheat
150
g
Cooked chickpeas, drained and rinsed if tinned
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
520kcal
Fat
24g
Carbs
56g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 11
🌾 Naturally gluten-free — buckwheat is not related to wheat despite its name.
🫙 Best eaten fresh. Keeps in the fridge for up to 3 days — store the dressing separately and add the avocado fresh when serving.
❄️ Not suitable for freezing.
💡This salad works brilliantly as a meal prep dish — just keep the dressing separate and dress just before eating to keep everything fresh.
Only visible to you
Made it?
Cancel
Isabelle
a month ago
I like it a lot. I used golden millet instead of buckwheat, because thats what I had at home and it went very well.
Like
Reply
Cancel
Gigi
a month ago
That looks amazing! Love that you tried it with millet. Might steal that swap for myself :)
Like
Reply
Cancel
amanda a
3 months ago
quite possibly the best version of a dense bean salad i have made, especially for how quickly it came together! i swapped the buckwheat for bulgur and the pomegranate for currants (it’s what i had on hand) and it was delicious.
Like
Reply
Cancel
Gigi
3 months ago
So wonderful to hear, Amanda! Love your swaps. Thanks for the lovely feedback 🤍
Like
Reply
Cancel
H
Helen
4 months ago
This is my new go-to favourite work lunch! I didn't have everything and added some tofu feta but it's still yummy 🙂
Like
Reply
Cancel
Gigi
4 months ago
So happy you're loving it, Helen! Tofu feta sounds like a delicious twist! 😊
Like
Reply
Cancel
