Buckwheat Tabbouleh with Chard, Chickpeas, and Creamy Garlic Dressing Recipe
This gluten-free buckwheat tabbouleh, featuring chickpeas, Swiss chard, and a creamy garlic dressing, is an excellent side or main meal. Get the recipe!
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Cooking tools:
- Blender
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- Stove
- Mixing bowl
- Colander
- Fine-mesh sieve
- Can opener
- Chef's knife
- Cutting board
- Microplane
- Measuring cup
- Measuring spoon
- Wooden spoon
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
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