This grain salad is nourishing, healthy and refreshing and can be customized to your liking. I used buckwheat groats to make this but works perfectly with any other type of grain. Bulgur, Farro, Brown Rice and Millet are some of my top choices or you can get exotic and use Freekah or Sorghum. The choices are endless. Can be used as a side dish, on a green salad as stuffing for a veggie boat or eaten on its own. If you are not a fan of chickpeas you can use black beans or white beans instead and if you are allergic to pine nuts, almonds or walnuts can be added instead.
2 cups buckwheat cooked** or sub any other type of grain (bulgur, farro, brown rice)
**(Bring 3 cups water or stock to a boil add 1 cup buckwheat groats reduce heat to simmer until groats are tender and fully cooked. Drain excess water and rinse in a strainer.)
1 can of chickpeas drained and rinsed
1 cup carrots cut into matchsticks
1 bunch scallions, greens and whites finely chopped, about ½ cup
Handful flatleaf parsley roughly chopped, about ½ cup
½ cup pine nuts
Salt and pepper to taste
For the dressing:
½ cup fresh squeezed orange juice
½ cup extra virgin olive oil
¼ cup agave nectar
2 tablespoons apple cider vinegar
1 tsp. salt
½ tsp. ground black pepper
In a medium bowl add the buckwheat, chickpeas, carrots, scallions and parsley and combine well. Season with salt and pepper. In a separate small bowl make the dressing. Combine olive oil, orange juice, agave nectar, apple cider vinegar, salt and pepper. Combine well until fully blended and pour over the buckwheat mixture. Mix to combine and let sit for at least 20 minutes for flavors to absorb.
In the meantime toast the pine nuts. On the stove top heat a small pan on medium high heat until hot. Add the pine nut tossing constantly until they start to brown. Remove from heat and add to salad mixture for a toasty nutty crunch.