Warm salad with buckwheat and chickpeas

five

• Time for preparing

  Contents

  • • 0.0.1 50 min
    • 0.0.2 Simple dish
    • 0.0.3 107.68kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  50 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  107.68kcal

• Rating
  

  5 out of 5

• Recipe

Delicious warm salad with buckwheat and chickpeas, which is easy to cook at home according to my recipe is a lean and satisfying salad, which can be made a full-fledged dish or a side dish to meat, bird!

Let’s get started!

Ingredients

0/16 ingredients

• 1 tbsp. l olive oil (for seasoning)
• juice of 1 lemon (for dressing)
• cilantro stems (for dressing)
• 1 tbsp. l honey (for dressing)
• 200 g buckwheat
• 1 small eggplant
• 150 g of cherry tomatoes
• 2 cups of water
• 1 tsp salt
• 200 g boiled chickpeas
• 1 tsp ground caraway seeds
• 3 tbsp. l olive oil
• 50 g raisins
• 2 shallots
• cilantro leaves to taste
• salt; pepper to taste

5 из 5 1 50 мин50 мин 107.68

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Boil buckwheat until cooked over low heat in salted water for about 15 minutes. Remove from heat and leave under the lid for minutes on 10.
2. My eggplant and cut into small cubes, then fry about 5 minutes, add boiled chickpeas and fry everything together still about 7 minutes.
3. Wash the tomatoes and cut them into halves, peel and chop the onions into rings, rinse cilantro, dry and finely chop.
4. In a blender, beat until smooth the juice of lemon, stalks of cilantro, honey, olive oil, salt and pepper.
5. In the finished buckwheat, add chickpeas with eggplant, onions, raisins, caraway seeds and Tomatoes Water the salad with the resulting dressing, mix and serve warm.

Keywords:

• garnish
• chickpeas
• buckwheat salad