Zesty Buckwheat and Chickpea Salad Recipe

Serves:

4

Ingredients

• 150g buckwheat, rinsed
• ½ a cucumber, diced
• 4 spring onions, diced, including green
• 1 red chilli, deseeded and very finely diced
• A small handful of mint, finely chopped (you can use 1 tsp dried)
• A small handful of flat-leaf parsley, finely chopped
• ½ tsp dried thyme
• 1 x 400g tin of chickpeas, drained
• 100g sweetcorn (tinned or frozen)
• 6 sun-dried tomatoes, chopped
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper, to taste

Method

1. Place the buckwheat in a saucepan. Cover with water and simmer gently for 15–20 minutes, until tender but still with texture and bite.

2. Drain and rinse under cold water.

3. Place the drained buckwheat in a large bowl. Add the rest of the ingredients and combine well.

Extracted from The Anti-Inflammatory 30 Day Reset by Sophie Richards (Penguin Michael Joseph, £25). Photography by Clare Winfield

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