BUCKWHEAT AND SUMMER SQUASH SALAD

Buckwheat and Summer Squash Salad image

Fresh and hearty.

Provided by Sunaina

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.1 g, Cholesterol 2.2 mg, Fat 10.9 g, Fiber 7.2 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 278.9 mg, Sugar 1.1 g