Buckwheat Salad with Tofu and Chickpeas
January 4, 2015
This buckwheat salad with tofu and chickpeas is vegan and gluten-free and super easy. This dish is a fantastic protein-rich lunch or dinner.
Buckwheat Salad with Tofu and Chickpeas
This buckwheat salad with tofu and chickpeas is vegan and gluten-free and super easy. This dish is a fantastic protein-rich lunch or dinner.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Ingredients
- 1 cup buckwheat, rinsed
- 2 tablespoons grapeseed oil
- 1 yellow onion, sliced
- 2 garlic cloves, finely chopped
- 1/2 fennel bulb, sliced
- 1/2 cauliflower head, processed into "rice"
- 1/2 cup vegetable broth
- 150g chickpeas, drained
- 4 cardamom pods
- 1 tablespoon coriander seeds
- Juice of 1/2 a lemon
- 2 teaspoons Celtic sea salt
- 250g firm tofu
Instructions
-
Add the buckwheat to a saucepan and add 2 cups of water. Bring it to the boil and turn heat to low to cook for 12 – 15 minutes, or until soft. Set aside.
-
Heat one tablespoon of oil in a deep frypan on medium heat and caramelize the onion for 8 minutes. Add the garlic and stir through before adding the fennel and cauliflower. Cook for five more minutes or until fennel and cauliflower turn golden.
-
In a small frypan dry roast the coriander seeds and cardamom pods for 1 minute before adding them to the vegetable mix. Pour in your vegetable stock, turn heat to medium, season with salt and allow to simmer for 10 minutes, ensuring all liquid reduces down. Carefully fold in your buckwheat and your chickpeas and allow to stand off the heat in a big mixing bowl.
-
In a frypan add remaining oil on high heat and cook the tofu on each side for 2 minutes until caramelized. Chop into cubes and add to the mixing bowl before finishing with a final squeeze of lemon juice and serving.
Recipe Notes
Recipe published with permission from The Healthy Cook: Essential great tasting recipes for a healthy lifestyle by Dan Churchill copyright 2014 published by Simon & Schuster Australia
Comments 2
I’m just marveling at all the wonderful ingredients in this recipe! Really have struggled with how to prepare tofu in the past but I’m ready to try again. Chickpeas too, and fennel, I love fennel think it tastes like black licorice.
This recipe is delicious. I love fennel.