Buckwheat Tabouli
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
  • 2 cups low-sodium vegetable broth
  • 6 Tbsp olive oil, divided
  • [q:1/4] tsp salt
  • 1 cup buckwheat groats (kasha)
  • 3 cups chopped parsley
  • 4 green onions, white and green parts, chopped
  • [q:1/4] cup chopped fresh mint
  • 1 tsp dried mint
  • [q:1/2] tsp salt
  • [q:1/8] tsp cayenne pepper
  • 2 large ripe but firm tomatoes, diced
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 5 Tbsp freshly squeezed lemon juice
Directions
  1. In a medium pot, bring broth, 1 tablespoon of the olive oil, and salt to a boil over medium-high heat.
  2. Add buckwheat, reduce heat to low, and simmer, covered, for 15 minutes. Remove from heat, uncover, and set aside. You should have about 3 cups of cooked buckwheat.
  3. In a large bowl, combine parsley, green onions, and fresh mint, and toss.
  4. Add dried mint, salt, and cayenne pepper, and toss. Add buckwheat and stir. Add tomatoes and chickpeas and toss gently.
  5. Add lemon juice. Toss and then add remaining 5 tablespoons of olive oil and toss. Adjust salt to taste. Serve at room temperature or chilled.
Nutrition Info
362 Calories, 12 g Protein, 0 mg Cholesterol, 46 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 9 g Fiber, 17 g Total fat (2 g sat), 534 mg Sodium, [nut:5] Vitamin C, Vitamin K, [nut:4] Folate, [nut:3] Iron, Magnesium, Phosphorus, [nut:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Vitamin E, Calcium, Potassium, Zinc