Buckwheat & Pomegranate Salad with Za'atar Dressing
- Prep
- 10m
- Cook
- 10m
- Total
- 20m
Ingredients
For 2
- 50 g Buckwheat
- 150 g Cooked chickpeas, drained and rinsed if tinned
- 150 g Cooked butterbeans, drained and rinsed if tinned
- 1 English cucumber, thinly sliced into half moons
- 1/4 Red onion, sliced
- 1/2 Ripe avocado, cubed
- 20 g Fresh parsley, chopped
- 80 g Pomegranate seeds
- 40 g Walnuts, roughly chopped
- 2 tbsp Extra virgin olive oil
- 1 Lemon, juice and zest
- 2 tsp Za'atar
- — Salt
- — Black pepper
Method
Notes
🌱 Plant Points: 11
🌾 Naturally gluten-free — buckwheat is not related to wheat despite its name.
🫙 Best eaten fresh. Keeps in the fridge for up to 3 days — store the dressing separately and add the avocado fresh when serving.
❄️ Not suitable for freezing.
💡This salad works brilliantly as a meal prep dish — just keep the dressing separate and dress just before eating to keep everything fresh.
Nutrition
Approximate, per serving.
| Calories | 520 kcal |
| Fat | 24 g |
| Carbohydrates | 56 g |
| Fibre | 16 g |
| Protein | 20 g |