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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup buckwheat
  • 2 cups water
  • 1 vegetable stock cube
  • 1 red onion
  • 1 tin chickpeas
  • 1 grilled red bell pepper from jar ( optional)
  • 1 handful of cherry tomatoes
  • 1 handful parsley leaves chopped
  • For the dressing:
  • 1 Tbsp olive oil
  • 1 garlic clove minced
  • Juice of 1 lemon
  • 1 tsp smoked paprika
  • 1 tsp black cum seeds
  • 2 tsp Harissa paste
  • 2 tsp tomato purée
  • Salt & pepper

Method
 

  1. 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.
  2. In a small bowl, mix the dressing.
  3. Thinly slice the onion and drain the chickpeas.Cut the tomatoes in half.
  4. Fluff the buckwheat with a fork, then transfer to a salad bowl.
  5. Add the chopped herbs, tomato halves, onion slices and chickpeas, then mix well.
  6. Add the dressing and toss well. Taste and adjust the seasoning.
  7. Serve at room temperature.