Buckwheat Chickpea Salad Recipe

This Buckwheat Chickpea Salad checks every box! It's hearty, refreshing, naturally gluten-free, and packed with Mediterranean goodness like radicchio, olives, artichokes, and fresh parsley all tied together with a bright and zesty lemon-cilantro dressing.

Prep Time10

Cook Time15

Total Time25

Course: Salads

Cuisine: Mediterranean

Keyword: Buckwheat Salad, gluten-free grain salads, Healthy buckwheat chickpea salad, high-protein plant based salads, Mediterranean buckwheat salad

Servings: people

Author: Silvia Dunnirvine

Ingredients

1 cup dried buckwheat rinsed
1 can chickpeas rinsed, drained
1 radicchio thinly chopped
1/2 cup kalamata olives pitted
8 oz marinated artichoke sliced
1 cup fresh parsley chopped

Lemon Cilantro Dressing

1 cup fresh cilantro
3 cloves garlic
4 tbsp olive oil
2 lemon juiced
salt and pepper to taste

Instructions

Rinse buckwheat under cold water. Add about 6-8 cups of water to a pot and bring to a boil. Add rinsed buckwheat to boiling water and then simmer uncovered for 12–15 minutes until tender. Drain excess water and let cool in the strainer while you work on the rest of instructions.
Add rinsed and drained chickpeas to a bowl.
Add thinly chopped radicchio to the chickpea bowl, along with olives, artichoke and chopped parsley.
Add the dressing ingredients to a food processor and run it until everything is chopped up good, dressing is creamy and there are no chunks of garlic.
When ready to build the salad, add the cooled buckwheat. Toss in the dressing and serve.

Nutrition