Chickpea, Lemon and Buckwheat Tabbouleh Recipe
Ingredients
- 6 spring onions
- 1 cup buckwheat groats
- 1.75 cups water
- 1 can chickpeas drained
- 1 pack parsley 30g pack
- 20 mint leaves
- 1 preserved lemon chopped; or substitute 1 tbsp paste
- 1 tbsp sumac
- 1 tbsp lemon juice
- 2 tbsp olive oil extra virgin
- pinch black pepper freshly ground
- pinch sea salt Himalayan or Seagreens if available
Servings:
Instructions
- Toast the buckwheat grains in a dry pan for 4-5 minutes, until golden. If your buckwheat is labelled 'kasha' then skip this step (it's already toasted).
- Add the buckwheat to a saucepan with the water. Bring to the boil and then reduce heat, cover and simmer for 15 mins until the water is absorbed.
- Remove the buckwheat from the pan and put onto a baking tray or large plate in single layer and leave to cool until the buckwheat is approximately room temperature. Cover and store in the fridge (unless you're in a rush - this also tastes great as a warm salad!)
- While the buckwheat is cooling, finely chop the preserved lemon, herbs and sping onions.
- Mix lemon, herbs and spring onions into the cooled buckwheat together with the sumac and drained chickpeas.
- Whisk the lemon juice with the olive oil and stir through the buckwheat tabbouleh. Add freshly ground salt or seagreens and pepper to taste.
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