Spring Buckwheat Tabbouleh

Spring Buckwheat Tabbouleh made with buckwheat groats, chickpeas, herbs, and fresh vegetables in an olive oil and lemon dressing.

This week we *finally* planted some seeds! 

Spring has sprung here in Maryland, and we’ve been enjoying beautiful spring days in the seventies. 

Living in a condominium, we do most of our planting on our back deck (a space I’m so grateful to have!). 

This year, for the first time, we planted seeds in a large wooden planter box! 

Last year, our zinnias and nasturtiums looked a bit cramped, so this year we afforded them a bit more space. 

Right now, the planter box doesn’t look like much.

It’s just a huge box filled with damp soil that Flora loves to dip into when we open the door (she loves to eat dirt!). 

But the anticipation, expectation, and excitement of growth is there, planted along with the tiny seeds. 

I can’t wait to see nasturtiums, marigolds, zinnias, and herbs of all shapes and colors emerging from the soil!

For now, we wait. 

Luckily, I have something for us to eat in the meantime. 

This Spring Buckwheat Tabbouleh is made with buckwheat groats, chickpeas, herbs, fresh vegetables, and herbs in an olive oil and lemon dressing.

It’s the perfect hearty yet light meal for the spring season. 

What You Need to Make Spring Buckwheat Tabbouleh

Here’s what you need to make the Buckwheat Tabbouleh:

• organic vegetable broth or filtered water
• Eden Foods Organic Buckwheat
• arugula
• Eden Foods Organic Chickpeas
• fresh dill
• tomato
• radishes
• Eden Foods Extra Virgin Spanish Olive Oil
• lemon
• garlic powder
• Eden Foods French Celtic Sea Salt

That’s it!

How to Make Buckwheat Groats

I had no idea how easy Buckwheat is to make on the stovetop in less than 30 minutes! 

You can use filtered water or organic vegetable broth to cook the buckwheat groats. 

Bring the water or broth to a boil in a medium saucepan.

Stir in buckwheat, then reduce the heat to medium low. 

Cover the pan and simmer the contents for 20 minutes or until the buckwheat is tender and all of the liquid is absorbed.

Set the cooked buckwheat aside to cool while you prepare the rest of the tabbouleh ingredients.

How to Make Spring Buckwheat Tabbouleh

Add the cooked and cooled buckwheat to a large mixing bowl.

Next, add in the arugula, chickpeas, dill, tomato, and radishes to the same bowl. 

Drizzle on the olive oil and squeezed lemon and sprinkle with garlic powder and sea salt.

Toss everything well with a spatula to combine.  

Brand Notes

The star of this salad is Eden Foods Organic Buckwheat.

Despite its name, Buckwheat is not a wheat and is entirely Gluten Free, making it a staple in my diet! 

This is my first time making hulled buckwheat groats, and I love that they’re such a quick cooking whole grain.

In just 20 minutes you have a 100% whole grain that is light and fluffy with a great source of protein, B vitamins, and magnesium. 

Buckwheat is delicious both sweet and savory, but today we’re using it for this savory tabbouleh! 

I also used several Eden Foods favorites to make the dressing of the tabbouleh. 

Eden Foods Extra Virgin Spanish Olive Oil makes for the integral part of the simple mix-as-we-go dressing. 

I love using this oil raw, because it tastes bright and fruity, making it perfect for dressing. 

I used Eden Foods French Celtic Sea Salt to keep this salad well balanced and flavorful. 

This hand-harvested, unrefined sea salt has no chemicals added but boasts lots of trace minerals! 

Swaps and Substitutions

This Tabbouleh is very customizable!

I used tomatoes, radishes, and dill because I had them on hand. 

Feel free to adapt and change the recipe based on what vegetables and herbs you have on hand. 

The vegetables you add and swap will change the flavor profile of the dish, so make it yours! 

Vinegar can be used instead of lemon for the dressing. 

If you don’t have buckwheat on hand and still want to make this recipe, you can opt to use quinoa instead. 

Notes on Meal Prep

This Spring Buckwheat Tabbouleh makes a fantastic spring meal prep lunch. 

Store leftovers in an airtight container in the refrigerator for 2-3 days.

If you’re making this recipe for meal prep, trying omitting the arugula until just before serving.

Eliminating fresh greens will ensure the tabbouleh stays fresh for up to 5 days! 

How to Serve Spring Buckwheat Tabbouleh

Enjoy your Spring Buckwheat Tabbouleh on it’s own as a nice grain salad for lunch or dinner. 

You can also serve it over your favorite greens of choice for more of a salad feel.

Try this tabbouleh as a colorful side dish to a larger plant-based meal.

Don’t be sad if it steals the show! 

I love adding a dollop of hummus or a drizzle of cashew dressing to this recipe before serving. 

Enjoy!

More Vegan Salads

• My Go To Kale Salad

• Roasted Beet Salad With Citrus Tahini

• Curried Cauliflower Kale Salad

• Warm Kale Salad With Citrus Tahini

• Cran-Apple Tempeh Kale Salad

• Raw Krazy Kale Salad

• Raw Brussels Sprouts Salad

• Baked By Melissa’s Green Goddess Salad

• Wintergreen Salad With Maple Dijon Vinaigrette

• Thai Salad With SunButter Dressing

• Roasted Squash & Arugula Salad

• Kidney Bean Arugula Salad

• Chop’t Chickpea Salad

• Red Bean & Pomegranate Salad

• Roasted Fig Arugula Salad

• Golden Bean & Green Bean Salad

• Brussels Sprout Cranberry Salad

• Fall Harvest Salad

• Kale Caesar With Avocado Tahini 

• Swiss Chard Abundance Salad

• Lemon Spinach Chickpea Salad

I Want to Hear From You

If you make this Spring Buckwheat Tabbouleh recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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