Warm Buckwheat, Chickpea and Roasted Veggie Salad

16 Apr

It’s still cold outside, so roasting vegetables is my solution for warmth! Not only does roasting enhance the flavors of vegetables, it does a fine job of heating the kitchen!

Warm Buckwheat, Chickpea and Veggie Salad | xtinaluvspink.wordpress.com

Chop up a big bowlful of veggies, toss in some chickpeas, and finish off your meal with hearty buckwheat. This recipe is quick to prepare, and lets you go about your business while it cooks! This is also a great way to use up any leftover vegetables: carrots, zucchini, mushrooms, squash and green beans would all work well in this. My kind of weeknight dinner.

Warm Buckwheat, Chickpea and Roasted Veggie Salad

Serves 4

  • 1 large onion (or 2 small), chopped in big chunks
  • 1 bell pepper, chopped
  • 1 head broccoli, cut into florets, stems included
  • 4 cloves garlic, sliced
  • 1 can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • salt and pepper to taste
  • paprika
  • 1 C uncooked buckwheat
  • 2.5 C water

Preheat oven to 375. Line a large rimmed baking sheet with foil and spray with PAM; set aside.

Prepare vegetables. Toss in a bowl with chickpeas and olive oil. Spread onto the rimmed sheet, sprinkle with salt, pepper and paprika – a lot is ok! Bake in oven for 35-40 minutes, stirring halfway through.

In the meantime, bring water to a boil in a small covered pot. Stir in buckwheat and let boil 15 minutes. Remove from heat and let steam 30 minutes.

Transfer roasted vegetables to a large serving bowl. Stir in the cooked buckwheat. Serve warm and enjoy! If you have leftovers, heat up and serve with a runny fried egg atop – a personal favorite.

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