Chickpea and Buckwheat Salad

Lunch: 510kcal
21g protein, 21g fat, 54g carbs

40g (dry weight) buckwheat, soaked overnight
150g tinned chickpeas, drained
juice of 1/2 a lemon
1/2 tsp dried oregano
1/2 tsp ground cumin
small handful chopped coriander (optional)
80g tinned sweetcorn
50g avocado, diced
50g red onion, sliced finely
50g pickled beetroot, diced
10g pumpkin seeds


1) Rinse the pre-soaked buckwheat under cold water until the water runs clear.

2) Mix the chickpeas with lemon juice, cumin, oregano and coriander.

3) Assemble all of the other ingredients in a serving bowl and top with the chickpeas. Serve.