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Food

Grape, Fennel, Garbanzo, and Buckwheat Salad

Serves 4

Written by
Grape, Fennel, Garbanzo, and Buckwheat Salad

In Loma Linda, California, diets consist of fruits and vegetables as well as legumes, whole grains, and nuts. This crisp and juicy salad is inspired by those ingredients in the form of leafy greens, garbanzo beans, tomatoes, fennel, and sweet grapes. The toasted buckwheat adds a delicious crunch.

Ingredients

Dressing
  • 3 Tbsp (45 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) freshly squeezed lemon juice
  • 2 Tbsp (30 mL) finely chopped shallots
  • 1 1/2 Tbsp (22 mL) thyme leaves
  • 1/2 tsp (2 mL) honey
  • 1 tsp (5 mL) whole grain mustard
  • 1/4 tsp (1 mL) salt
  • 1/2 tsp (2 mL) pepper
Toasted buckwheat
  • 1/4 cup (60 mL) raw buckwheat groats
  • 1 tsp (5 mL) extra-virgin olive oil
  • 1 tsp (5 mL) honey
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 tsp (1 mL) ground cinnamon
Salad
  • 10 ounce (280 g) fennel bulb, fronds and stalks removed
  • 1 cup (250 mL) red seedless grapes
  • 8 to 10 cherry tomatoes, quartered
  • 1/2 cup (125 mL) garbanzo beans, cooked or canned, drained, and rinsed
  • 4 cups (1 L) mixed greens

Directions

01
Make dressing, in Mason jar fitted with lid, by combining olive oil, lemon juice, shallots, thyme, honey, mustard, salt, and pepper. Shake well and set aside.
02
Line baking sheet with parchment. Preheat oven to 325 F (160 C).
03
In small bowl, combine buckwheat groats with olive oil, honey, nutmeg, and cinnamon. Stir well to ensure buckwheat is thoroughly coated. Roast on baking sheet in preheated oven for 20 minutes, stirring every 5 minutes. Remove from oven and set aside to cool.
04
Wash fennel; remove core and discard. Stand bulb on cutting board so long edge is perpendicular to your body. Slice it down the centre. Slice each half, crosswise, very thinly, and set aside. Cut grapes in half, lengthwise, and set aside.
05
In small bowl, combine tomatoes with about 1 Tbsp (15 mL) of dressing.
06
To assemble salad, in large bowl, toss remaining dressing with sliced fennel and garbanzos and coat thoroughly. Add mixed greens, dressed tomatoes, and grapes, and continue to toss until evenly combined. Just before serving, sprinkle 4 Tbsp (60 mL) of toasted buckwheat overtop the salad.

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