A very filling, fiber rich and gluten free salad for these last summer days!
150 g buckwheat
2 cup of water
220 g chickpeas – cooked
1 large eggplant – cut into small cubes
1 tsp cumin powder
1 tsp black pepper
3 tbsp olive oil
salt to taste
2 small fresh onions – sliced
200 g cherry tomatoes – cut in half
juice of 1 lemon, 1 tsp maple syrup, salt, olive oil
Toast the raw buckwheat groats on low heat for about 5 minutes or until fragrant. Set aside to cool.
Boil 250 ml water in a saucepan. Add salt and toasted buckwheat groats, give a good stir. Lower the heat, cover the pot and simmer for about 10-12 minutes. Remove from heat, remove excess water with strainer and let sit for 10 minutes.
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Put eggplant cubes, onions and chickpeas on baking sheet. Drizzle olive oil. Sprinkle spices and salt. Mix well with your hands. Roast for about 30 minutes until eggplants are soft and edges are golden brown. Remove from oven and let cool.
Put cooked buckwheat, eggplant and chickpea mixture, cherry tomatoes, in a large bowl. Prepare a vinaigrette with lemon juice, syrup, salt, 2 tbsp olive oil. Add to the salad. Mix well with your hands. Serve at room temperature.