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 caloriescarbohydrate: 31.8 gcholesterol: : -fat: 19.3 gfiber: 5.5 gprotein: 7.3 gsaturatedFat: 2.9 gservingSize: -sodium: 403.2 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Buckwheat & Chickpea Pesto Salad
Directions
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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.
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.
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.