Soups & Salads: Buckwheat and Chickpea Pesto Salad

Delicious chickpea salad!


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


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.

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.

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 chilies and coriander. Mix well. Serve warm or cold. Best served with ice-cold milk.