Buckwheat and Roasted Chick Pea Salad



2 cups of buckwheat

1 Tablespoon Tahini Paste

½ an avocado, diced

1 handful chopped coriander

Juice of ½ a lemon

¼ cup whole almonds

1 tin chick peas

½ teaspoon cumin

½ teaspoon turmeric

½ teaspoon paprika




Pre heat oven to 180 degrees

Drain your chickpeas and place them in a single layer on a lined baking tray. Sprinkle over the cumin, turmeric and paprika with a good sprinkling of sea salt and pepper. Give the chick peas a good shake to coat them all over with the spices. Place in the oven for about 35 minutes until they are starting to dry a little.

Cook the buckwheat until tender and leave to cool. Heat up a small frying pan and add your almonds and toast for 5 minutes.

Once your buckwheat has cooled, stir through the tahini, lemon, chopped coriander and avocado. Add in your almonds and chickpeas, you may want to throw in a few chopped up grapes if you have some! Season and enjoy.