Chickpea and Buckwheat Recipe

Published: 09/01/2019

Totally we are all back to a healthy routine and eating well, using my weekly lifestyle planner to map out my meals for the week and choosing recipes from my 28 day meal plan.  A lot of my ladies are super busy so I suggest making a batch of some meals that can be stored or frozen and used throughout the week. This ‘chickpea and buckwheat salad’ is great to have for lunch or as a side to go with you’re a piece of meat of fish. It’ll keep in the fridge for a good few days. The below recipe is for one portion. Enjoy.

Serves 1 with 489 Kcals, 21g protein, 21g fat, 54g carbs


  • 40g (dry weight) buckwheat groats, soaked overnight
  • 150g tinned chickpeas, drained
  • juice of 1/2 a lemon
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • Small handful of chopped coriander or parsley (optional)
  • 80g tinned sweetcorn
  • 50g diced avocado
  • 50g red nion, sliced finely
  • 50g pickled beetroot, diced
  • 10g pumpkin seeds

To make:

  1. Pre-soak the buckwheat. Simply the night before place in a bowl with boiling water and leave overnight. If you forget then follow instructions for cooking.
  2. Rinse the pre-soaked buckwheat under cold water until the water runs clear.
  3. Mix the chickpeas with lemon juice, cumin, oregano and coriander.
  4. Assemble all the other ingredients together.

Other serving suggestions for meat/fish eaters:

Halve the above portion, add salmon fillet or chicken breast and mix in some rocket. Add  dollop of greek yoghurt too.