WHOLE GRAIN & CHICKPEA SALAD

This is often what I do with left-over rice. In this case I had cooked some buckwheat and was trying to figure out what to do with it. 
 
People often find it difficult to know what to cook when they get home from work.
 
I look around at what I have on hand and come up with something … left-overs are the best thing to start with. If I had mashed potato the night before, I might make croquettes.  If it was risotto, I might make Arancini … and when it is a grain, I make a stir fry or this type of chickpea salad.
 
This ‘salad’ is very filling, it can me a meal all by itself.  You can even warm it up a little if you are in the mood for hot food.
 
Enough for 2 servings

Recipe
 INGREDIENTS

• 2 to 3 cups of cooked buckwheat or any other grain – allowed to cool or use left-overs
• ½ a cucumber – cut into small cubes
• 1 red pepper – cut into small cubes
• ½ a medium red onion – finely chopped
• 1 tin of chickpeas – drained
• A big handful of fresh parsley – finely chopped
• A few tablespoons of olive oil
• A tablespoon or two of lemon juice or apple cider vinegar
• A pinch of sea salt

 
 
METHOD

1. I almost always use left-over rice or other grains, barley, bulgar, buckwheat or wheat berries. When the grain has cooled well it stay together when mixed up with other ingredients.
2. Mix everything together after chopping then add a tablespoon or two of olive oil and one of lemon juice, a sprinkle of salt and mix well, then taste it.  You may want to add more olive oil or lemon juice or salt.
3. Voila, that easy …and it always tastes good!😊

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​​Bon Appetit
 
Jacques, from Hungry Soul

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