Harissa buckwheat and chickpea salad
This vegan, gluten-free and high-fibre harissa buckwheat and chickpea salad is super healthy, filling and yummy. You can serve it as a main dish for lunch supper, or as a side dish with grilled fish , meat or cheese. You can make this salad well ahead of serving, so it’s ideal for garden parties, picnics and lunch boxes.
Ingredients
Method
- Put the buckwheat, water and stock cube in a pan. Bring to the boil and cook for about 15-20 minutes until the water has absorbed. Put a lid on and rest for 10 minutes.
- In a small bowl, mix the dressing.
- Thinly slice the onion and drain the chickpeas.Cut the tomatoes in half.
- Fluff the buckwheat with a fork, then transfer to a salad bowl.
- Add the chopped herbs, tomato halves, onion slices and chickpeas, then mix well.
- Add the dressing and toss well. Taste and adjust the seasoning.
- Serve at room temperature.