Description
Spring Buckwheat Tabbouleh made with buckwheat groats, chickpeas, herbs, fresh vegetables, and herbs in an olive oil and lemon dressing.
Ingredients
Buckwheat Tabbouleh
- 2 cups organic vegetable broth or filtered water
- 1 cup Eden Foods Organic Buckwheat
- 1 15-oz. cans Eden Foods Organic Chickpeas, drained and rinsed
- 4 cups arugula
- ¼ cup fresh dill, chopped
- 1 cup tomato, diced
- 1 cup thinly sliced radishes
- 1/4 cup Eden Foods Extra Virgin Spanish Olive Oil
- 1 lemon, squeezed
- 1/2 tsp garlic powder
- 1/2 tsp Eden Foods French Celtic Sea Salt
For serving
- Greens of choice
Instructions
- 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.
- Add the cooked buckwheat, arugula, chickpeas, dill, tomato, and radishes to a large mixing bowl. Drizzle on the olive oil and squeezed lemon and sprinkle with garlic powder and sea salt. Toss to combine.
- Serve the Buckwheat Tabbouleh over greens of choice topped with creamy garlic dressing.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
Notes
Recipe adapted from Forks Over Knives
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad, Lunch
- Method: Stovetop, Blender
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free