Buckwheat and Summer Squash Salad

Chewy buckwheat, summer (yellow) squash, and garbanzo beans are tossed with lemon juice, Parmesan cheese, and toasted walnuts in this hearty salad.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 281 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.