Buckwheat Tabbouleh with Chard, Chickpeas, and Creamy Garlic Dressing Recipe - Forks Over Knives

Ingredients

• ½ of a 12-oz. package soft silken tofu
• 2 tablespoons unsweetened, unflavored plant-based milk
• 1 clove garlic, halved
• 3 tablespoons + 1 teaspoon lemon juice
• ½ teaspoon onion powder
• ¾ teaspoon sea salt
• ¼ teaspoon cracked black pepper
• 2 cups low-sodium vegetable broth or water
• 1 cup dry buckwheat groats, rinsed and drained
• 4 cups thinly sliced fresh chard
• 1 teaspoon lemon zest
• ¼ teaspoon freshly ground black pepper
• 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
• 1 cup chopped fresh parsley
• 1 cup finely chopped tomato
• 1 cup thinly sliced or coarsely shredded radishes