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Buckwheat & Pomegranate Salad with Za'atar Dressing

A vibrant, Middle Eastern-inspired salad that's as beautiful as it is nourishing. Nutty buckwheat sits alongside creamy butterbeans, chickpeas, jewel-like pomegranate seeds, and crunchy walnuts, all dressed in a zingy lemon za'atar dressing. Packed with plant-based protein and fibre, and ready in under 20 minutes.

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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Notes

🌱 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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H

Helen

a month 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

a month ago

So happy you're loving it, Helen! Tofu feta sounds like a delicious twist! 😊

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homepage-image

Buckwheat & Pomegranate Salad with Za'atar Dressing

A vibrant, Middle Eastern-inspired salad that's as beautiful as it is nourishing. Nutty buckwheat sits alongside creamy butterbeans, chickpeas, jewel-like pomegranate seeds, and crunchy walnuts, all dressed in a zingy lemon za'atar dressing. Packed with plant-based protein and fibre, and ready in under 20 minutes.

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

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

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

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

520kcal

Fat

24g

Carbs

56g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

🌱 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.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

H

Helen

a month 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

a month ago

So happy you're loving it, Helen! Tofu feta sounds like a delicious twist! 😊

Like

Reply

Cancel