Buckwheat and Summer Squash Salad

Ingredients

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

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...

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