Ingredients
2
cups water
1
cup uncooked buckwheat kernels or groats (kasha)
1 1/2
cups finely chopped fresh parsley
1 1/2
cups chopped seeded tomatoes (about 2 medium)
1/3
cup chopped onion (about 1 medium)
1/4
cup chopped fresh or 2 teaspoons dried mint leaves
1
small cucumber, peeled, chopped (3/4 cup)
1
can (15 to 16 oz) garbanzo beans, drained, rinsed
1/4
cup lemon juice
1
tablespoon honey
2
teaspoons Dijon mustard
2
teaspoons grated lemon peel
1/2
teaspoon salt
1/4
teaspoon pepper
4
lettuce leaves
Preparation
In 2-quart saucepan, heat water to boiling. Stir in buckwheat kernels. Heat to boiling; reduce heat. Cover; simmer about 25 minutes or until water is absorbed and buckwheat is tender. Cover; refrigerate 25 minutes to cool.
In large glass or plastic bowl, mix buckwheat, parsley, tomatoes, onion, mint, cucumber and beans.
In small bowl, mix remaining ingredients except lettuce; toss with buckwheat mixture. Cover; refrigerate at least 1 hour. Serve on lettuce.
