Black chickpea and buckwheat salad

    25 min

    Italian black chickpeas (ceci neri) are grown only in Apulia, in southeastern Italy. Unlike Indian black chickpeas, they are about the same size as regular chickpeas. in this gluten free salad, they are combined with buckwheat, fresh herbs and cashews.

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    Serves: 4 

    • 475ml water
    • 1 generous pinch salt
    • 170g buckwheat, rinsed and drained
    • 10 fresh mint leaves
    • 10 fresh basil leaves
    • 35g cashews
    • 360g cooked black chickpeas
    • 60ml extra virgin olive oil
    • 2 Thai chilli peppers, minced
    • 1 bunch fresh coriander, minced

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring water to the boil in a saucepan. Add salt and buckwheat. Reduce the heat and cook until the grain has expanded and tripled in volume, about 12 minutes. Remove from heat, cover and leave to sit for 5 minutes.
    2. Meanwhile, in a mortar pound mint basil and cashew nuts to a coarse paste.
    3. Fluff up buckwheat with a fork and drain any excess liquid. Transfer to a large bowl and add the chickpeas and sprinkle with a little oil. Mix well. Stir in cashew pesto, chillies and coriander, adding more oil if necessary. Stir and serve hot or cold.


    If you cannot find Italian black chickpeas, you can make this salad with regular chickpeas.

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