Sometimes something looks better than it tastes. Disclaimer: I did change this recipe from the original, but would the substitution of buckwheat for bulgar wheat make that much of a taste change? Could it be a deal breaker? I guess the only way to find out is the next time I try this. I thought it tasted just alright. It was healthy enough, but a little disappointing. Enjoy!
Buckwheat chicken salad
1 cup buckwheat (coarse grind)
1 teaspoon bouillon powder
2 grilled chicken breasts, cut into bite-sized pieces
large handful of parsley, coarsely chopped
large handful of arugula, coarsely chopped
1 14-ounce can garbanzo beans, drained and coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper, to taste
Place buckwheat in a large bowl and cover with 2 cups boiling water. Stir in the bouillon powder and cover. Allow to sit for 30 minutes, til water is soaked up. Add the chicken, parsley, and arugula to the buckwheat and stir to combine. Season with salt and pepper, and stir to combine the olive oil and balsamic vinegar. Place on serving dish. Makes 6 servings.
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I love this idea- And I actually read it as “buckwheat chickpea salad” which I think would work wonderfully, too!
I’ve never had buckwheat before, but it’s on my list of whole grains to try. Thanks for the recipe!
I love the flavor of buckwheat and I’m always looking for another way to use the grouts. I don’t think I’ve seen it cooked this way and will definitely try it.