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Grain salad with minted sumac dressing




Source of Recipe


adapted from Foodland






Recipe Introduction


This was originally made with freekeh, but I have to try to avoid gluten. I make it with buckwheat or quinoa or brown rice instead





List of Ingredients



• 1 cup cooked buckwheat
  
• 2 tbs extra virgin olive oil
  
• 2 tbs fresh lemon juice
  
• 1 tbsp lemon zest
  
• 2 small cloves garlic, pressed
  
• 1 tsp sumac
  
• 1 cup quartered cherry tomatoes (or pieces of larger tomato)
  
• 1 cup diced seedless cucumber
  
• 1 can chickpeas, drained and rinsed (or soak and cook your own)
  
• 1/4 cup chopped fresh mint
  
• 1/4 cup chopped fresh coriander
  
• salt to taste
  
• 30g rice syrup or maple syrup (can also use sugar or omit)
  






Instructions



1. Cook buckwheat as packet says (basically boil in salted water)
   
2. Whisk the olive oil, lemon juice and zest, syrup, garlic and sumac together in large bowl
   
3. Toss cooled buckwheat through dressing with tomato, cucumber and chickpeas
   
4. Fold in fresh herbs.
   






Final Comments


Dry white with this one I think