Chickpea and Buckwheat Salad


  • 200 gr cooked chickpeas (per person)
  • 30 gr buckwheat (per person) < / li>
  • Cucumber
  • Tomato
  • Carrot
  • Red pepper


Cook the serracene wheat in boiling water for about 10-12 minutes (check how it is until it is soft) and mix it in a bowl with the cooked chickpeas.

< p>Cut the cucumber, tomato, carrot and red pepper into small pieces and add them to the bowl. the amount is to taste and depending on how hungry you are, but I always prefer to put a lot and if there is any leftover, store it in the fridge.

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