Buckwheat & Chickpea Pesto Salad recipe

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Ingredients

2 cups water
⅛ teaspoon salt
1 cup buckwheat groats, rinsed
10 mint leaves
10 basil leaves
¼ cup raw cashews
1 ½ cups cooked black chickpeas or regular chickpeas
¼ cup extra-virgin olive oil, or more as needed
2 Thai chiles, chopped
¼ cup chopped fresh cilantro

Nutrition Info

322.3 calories
carbohydrate: 31.8 g
cholesterol: : -
fat: 19.3 g
fiber: 5.5 g
protein: 7.3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 403.2 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the water to boil in a medium saucepan. Add the salt and rinsed buckwheat groats. Bring to a boil, reduce heat and simmer until the groats have almost tripled in size, about 12 minutes. Remove from heat and let sit, covered, for 5 minutes.

  2. Lightly pound mint leaves, basil leaves, and raw cashews with a pestle in a mortar until they begin to release their own oils. Churn the pestle to create a chunky paste. Add a bit of oil if necessary. The texture should be chunky, not too smooth.

  3. Fluff the groats with a fork. Drain off any excess water. Transfer the buckwheat to a large salad bowl. Add the chickpeas and drizzle with a bit of oil, mixing well. Add pesto and mix well, drizzling more oil if necessary. Add the chiles and coriander. Mix well. Serve warm or cold. Best served with ice-cold milk.

Recipe Yield

4 servings

Recipe Note

Buckwheat groats and Italian black chickpeas are tossed with a light basil and mint pesto, before being topped with spicy Thai chiles for a nice and spicy vegetarian meal. The basil and mint along with the spicy chiles has a flavor that I find blends very well with cold milk. The texture of the salad also is a great mix with milk.

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