BUCKWHEAT & CHICKPEA PESTO SALAD
Buckwheat groats and Italian black chickpeas are tossed with a light basil and mint pesto, before being topped with spicy Thai chiles for a nice and spicy vegetarian meal. The basil and mint along with the spicy chiles has a flavor that I find blends very well with cold milk. The texture of the salad also is a great mix with milk.
Provided by got milk?(R)
Categories Trusted Brands: Recipes and Tips got milk?®
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- 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 chiles and coriander. Mix well. Serve warm or cold. Best served with ice-cold milk.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 31.8 g, Fat 19.3 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 2.9 g, Sodium 403.2 mg, Sugar 0.5 g
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