Buckwheat Tabbouleh
This tabbouleh-style buckwheat salad is gluten-free. Easy lunch or side dish.
Ingredients
- 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
- ½ teaspoon curcumin powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- 2 tps chili paste
Instructions
- 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.
- Dice the bell pepper, cucumber, tomatoes into small cubes. Cut the spring onion into slices with a knife or scissors.
- Rinse the chickpeas
- Mix the spices into the cooled buckwheat
- Mix in the rest of the ingredients
Video
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