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Buckwheat & Chickpea Pesto Salad

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2 made it  |  0 reviews   |  1 photos

"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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25 m servings 322
Original recipe yields 4 servings


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  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.


  • Cook's Note:
  • Pair with a glass of chilled, organic whole milk.

Nutrition Facts

Per Serving: 322 calories; 19.3 31.8 7.3 0 403 Full nutrition

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