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buckwheat, cauliflower and chickpea salad
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Buckwheat, cauliflower and chickpea salad

Nourishing, warming and delicious, this buckwheat, cauliflower and chickpea salad is a satisfying vegan meal. Roasted cauliflower is mixed with nutty buckwheat and protein-filled chickpeas. Gluten free.
Course Salad
Cuisine British, Vegan
Keyword buckwheat salad, cauliflower and chickpea salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 469kcal

Ingredients

  • 1 medium cauliflower broken into florets
  • 1 red onion peeled and sliced
  • 1 tablespoon fennel seeds
  • 1 tablespoon olive oil
  • 225 g buckwheat toasted
  • 500 ml water
  • 240 g chickpeas from a standard 400g tin, drained and rinsed
  • 40 g pumpkin seeds toasted
  • Small handful flat leaf parsley chopped
  • 1 lemon juiced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 180°C/200°C/gas mark 6.
  • Place the cauliflower florets into a roasting dish with a sliced red onion, 1 tbsp fennel seeds and 1 tbsp olive oil.
  • Roast in the pre-heated oven for 20 minutes, stir and roast for a further 20 minutes.
  • While the cauliflower is roasting cook the buckwheat. If yours isn’t toasted toast it in a dry frying pan first - see instructions above for more details.
  • Place 225g toasted buckwheat and 500ml cold water in a saucepan. Bring to the boil, then reduce to a simmer for eight-ten minutes. Leave to stand until all the water is absorbed.
  • Mix together the juice of a lemon and 1 tbsp olive oil. Toast your pumpkin seeds for a minute or two on a dry frying pan.
  • Place the cooked buckwheat in a large mixing bowl and add the roasted cauliflower mixture, a drained tin of chickpeas, 40g toasted pumpkin seeds, a small handful of chopped flat leaf parsley and the lemon and olive oil mixture. Mix well. Season to taste with salt and pepper.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 469kcal | Carbohydrates: 71g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 58mg | Potassium: 1047mg | Fiber: 15g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 87mg | Calcium: 111mg | Iron: 5mg