Roasted Chickpea Buckwheat Bowl with Lemon Herb Vinaigrette

CP Phase Lunch Yellow food vegan vegetarian pescatarian halal kosher keto dairy-free nut-free egg-free shellfish-free fish-free soy-free pork-free nightshade-free low-histamine

Chickpeas offer plant protein. Buckwheat is gluten-free goodness. Lemon and herbs refresh and support digestion.

🥦 Ingredients

  • ●½ cup cooked buckwheat
  • ●½ cup roasted chickpeas
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp chopped parsley
  • ●1 tbsp olive oil
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Roast chickpeas: Toss with olive oil and roast at 400°F for 20 minutes. Make vinaigrette: Mix lemon juice, parsley, olive oil, and salt. Serve: Layer buckwheat and chickpeas. Drizzle vinaigrette.

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