Tofu, Buckwheat, and Chickpea Salad from Dan Churchill

THE BLENDER GIRL
13Ingredients
40Minutes
390Calories

Ingredients

US|METRIC
  • 1 cup buckwheat (rinsed)
  • 2 tablespoons grapeseed oil
  • 1 onion (sliced)
  • 2 garlic cloves (finely chopped)
  • 1/2 fennel bulb (sliced)
  • 1/2 cauliflower head
  • 1/2 cup vegetable stock (I use Massel)
  • 150 grams chickpeas (drained)
  • 4 cardamom pods
  • 1 tablespoon coriander seeds
  • 1/2 lemon
  • 2 teaspoons salt (natural, I use Celtic Sea Salt)
  • 250 grams firm tofu
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    NutritionView More

    390Calories
    Sodium60% DV1440mg
    Fat23% DV15g
    Protein37% DV19g
    Carbs18% DV53g
    Fiber44% DV11g
    Calories390Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium1440mg60%
    Potassium680mg19%
    Protein19g37%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber11g44%
    Sugars1g2%
    Vitamin A4%
    Vitamin C30%
    Calcium50%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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