Buckwheat & Chickpea Pesto Salad Recipe

Name: Buckwheat & Chickpea Pesto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/8 teaspoon salt; 1 cup buckwheat groats, rinsed; 10 mint leaves; 10 basil leaves; 1/4 cup raw cashews; 1 1/2 cups cooked black chickpeas or regular chickpeas; 1/4 cup extra-virgin olive oil, or more as needed; 2 Thai chiles, chopped; 1/4 cup chopped fresh cilantro

Servings: persons

2 cups water
1/8 teaspoon salt
1 cup buckwheat groats, rinsed
10 mint leaves
10 basil leaves
1/4 cup raw cashews
1 1/2 cups cooked black chickpeas or regular chickpeas
1/4 cup extra-virgin olive oil, or more as needed
2 Thai chiles, chopped
1/4 cup chopped fresh cilantro

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.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups water, 1/8 teaspoon salt, 1 cup buckwheat groats, rinsed, 10 mint leaves, and more.

Yes, Buckwheat & Chickpea Pesto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Buckwheat & Chickpea Pesto Salad

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