Picnic Food! Yummy Buckwheat and Chickpea Salad
I forgot! I don’t like buckwheat! 😛 Lol! I needed something for lunch and having made quinoa lunches the last few times decided to try something else. Looking for grains in the pantry I spotted buckwheat groats lurking at the back. Thinking they would do, I cooked them up and remembered… I don’t like buckwheat! 😦 I’m not sure what it is about the taste but I just can’t get my head around it! I know people say buckwheat tastes nutty (and I love nuts) but as it was, straight from the pan – NO thanks! Anyway, now I had a pan of grain and not much time, so (as usual) I set about mixing and adding (not testing along the way too much this time)! Eventually I had something which smelt okay and with a few tweaks…
hooray! 🙂 I liked it! 🙂 This is disguised buckwheat! and very tasty it is too! 🙂 So buckwheat, I’m sorry! It seems I do like you after all – just all dressed up and not on your own! 😛 🙂
Hopefully this is my last week of ridiculously busy times! 🙂 🙂 🙂 This time next week I will be back in the kitchen and posting more regularly! 🙂 🙂 🙂
- 200g buckwheat washed and drained
- 1 litre boiling water
- 1 x 400g tin chickpeas drained (not rinsed)
- 3 teaspoons curry powder
- 1 teaspoon mixed curry seeds (fenugreek, cumin, mustard, coriander)
- 1 teaspoon coriander powder
- 1 tablespoon dried shredded coconut
- 2 tablespoons slivered almonds
- 2 tablespoons raisins
- salt to taste
- Put the buckwheat in a pan and add the water. Bring back to the boil, reduce the heat and cover. If the buckwheat gets red or brown froth on the top, scoop this off. Cook until most of the water has been absorbed (approximately 30 minutes).
- While the buckwheat is cooking, empty the chickpeas into a pan. Add the curry, curry seeds and coriander. Cook for ten minutes then remove from the heat and allow to cool.
- When the buckwheat is cooked, turn the heat off but leave the lid on for ten minutes. If you want to eat this immediately and you have a sieve or a colander, you can run cold water through the buckwheat to cool it down. Alternatively tip into a large bowl and leave to cool.
- Add the chickpeas to the buckwheat and stir in the coconut, almonds and raisins. Season to taste with salt and a sprinkling more curry powder if desired.
Serve & Store
- Great as lunchbox food on its own.
- Add other salads and enjoy as part of a buffet or picnic.
- Serve it immediately as a hot meal.