Moroccan buckwheat salad

• Vegan

• Produce

  • 3 Carrots
  • 6 oz Chickpeas, Cooked
  • 2 oz Cilantro, fresh
  • 6 Dates, pitted
  • 2 Green onions
  • 1 Red onion, small
  • 2 oz Spinach, fresh

• Pasta & Grains

  • 2 cups Buckwheat

• Baking & Spices

  • 1/2 tsp Celtic salt
  • 1 Pepper flakes

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1/3 cup Rice wine vinegar

• Nuts & Seeds

  • 3 tsp Cumin, powder

Found on eatgood4life.com

Description

Ingredients

• 2 cups buckwheat
• 3 carrots, chopped
• 1 small red onion, chopped
• 2 oz fresh spinach, chopped
• 6 oz cooked chickpeas
• 6 pitted dates, chopped
• 2 green onions, chopped
• 2 oz fresh cilantro, chopped
• pepper flakes, optional
• 1/4 cup extra virgin olive oil
• 1/3 cup rice wine vinegar
• 3 tsp cumin powder
• 1/2 tsp celtic salt

Directions

• Cook buckwheat according to package instructions and let it cool completely. In a large mixing bowl add the salad ingredients together with the buckwheat and set aside. In a glass jar mix the dressing ingredients and pour over the veggies. Combine and serve immediately. NOTE: You can quinoa, farro or pearl couscous for this recipe.