- 1 cup Buckwheat Groats
- 2 cups water
- 2 cups chickpeas – cooked
- 1 large eggplant – small cubes
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp black pepper
- 1/2 tsp turmeric powder
- 3 tbsp olive oil
- 1/4 cup raisins
- 2 shallots – sliced
- 1 cup halved cherry tomatoes
- Cilantro – leaves and stems chopped separately – save stems to make dressing
- 1 bunch cilantro stems - chopped
- 1 lemon worth of lemon juice;
- 1 tbsp olive oil
- 1 tbsp honey/agave
- salt and pepper to taste
Toast the raw buckwheat groats on low heat for about 5 minutes or until fragrant. Set aside to cool.
Boil 2 cups of water in a saucepan. Add salt and toasted buckwheat groats and stir. Lower heat, cover the pot and simmer for about 10-12 minutes. Remove from heat and remove excess water with strainer. Let sit for 10 minutes then fluff with a fork.
Preheat the oven to 350°F. Line the baking sheet with parchment paper. Put eggplant cubes and chickpeas on baking sheet. Drizzle olive oil. Sprinkle spices and salt. Mix well with your hands. Roast for about 30 minutes until eggplants are soft and edges are golden brown. Remove from oven and let cool.
Put all dressing ingredients in a food processor and blend until smooth. Put cooked buckwheat, dressing, eggplant and chickpea mixture, cherry tomatoes, cilantro leaves, shallots and raisins in a large bowl. Toss and enjoy this delicious chickpea and buckwheat salad hot or cold.