Buckwheat & Chickpea Pesto Salad recipe
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Ingredients
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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
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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 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.