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buckwheat salad.

Buckwheat Tabbouleh


  • Total Time: 25 minutes
  • Yield: 4 people 1x

Description

This tabbouleh-style buckwheat salad is gluten-free. Easy lunch or side dish.


Ingredients

Units Scale
  • 2 cups boiled buckwheat
  • 1 pcs bell pepper
  • 1 pcs cucumber
  • 2 pcs large tomatoes
  • 1 pcs spring onion
  • 1 pot fresh coriander
  • 1 can chickpeas
  • 1/2 tsp curcumin powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 2 tps chili paste

Instructions

  1. If you don´t have ready cooked buckwheat, start by boiling some buckwheat. Count to 1 cup of buckwheat 3 cups water. First, rinse the buckwheat in a strainer with hot water and then cold. Boil it for 10-15 minutes. If you want, you can add some salt to the boiling water or some vegetable broth.
  2. Dice the bell pepper, cucumber, tomatoes into small cubes. Cut the spring onion into slices with a knife or scissors.
  3. Rinse the chickpeas
  4. Mix the spices into the cooled buckwheat
  5. Mix in the rest of the ingredients

Notes

This salad is perfect with some sauce. Great sauces are cashew garlic sauce and tahini sauce.

Amount Per Serving:

  • Calories: 212
  • Total Fat: 2g
  • Carbohydrates: 34g
  • Fiber: 7,2g
  • Sugar: 0,6g
  • Protein: 9g
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Cuisine: Mediterranean

Nutrition

  • Calories: 212

Keywords: gluten free, plant-based, vegan