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Prep
10m
Cook
10m
Total
20m
Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
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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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Isabelle
3 months 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
3 months ago
That looks amazing! Love that you tried it with millet. Might steal that swap for myself :)
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amanda a
4 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
4 months ago
So wonderful to hear, Amanda! Love your swaps. Thanks for the lovely feedback 🤍
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H
Helen
6 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
6 months ago
So happy you're loving it, Helen! Tofu feta sounds like a delicious twist! 😊
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