Buckwheat and Summer Squash Salad


  • 1 cup cooked garbanzo beans
  • 1 large summer squash, thinly sliced
  • ½ teaspoon salt
  • 4 cups water
  • 2 cups uncooked buckwheat
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley
  • + 4 more ingredients
    • ¼ cup grated Parmesan cheese
    • ½ cup chopped toasted walnuts
    • 2 tablespoons olive oil
    • 1 lemon, juiced

1. Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature. 2. Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with l...

View full recipe at SpringPad


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