Vegan buckwheat tabbouleh with artichokes

Vegan buckwheat tabbouleh with artichokes: a fresh salad with buckwheat, parsley, mint, lemon and olive oil for light, aromatic cooking.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 440 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 55 g

Ingredients

• 150 g buckwheat
• 1 jar of artichoke hearts (in brine or olive oil)
• 3 tbsp olive oil
• 1 unwaxed lemon
• 1 bunch of parsley
• ½ bunch of mint

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Cook the buckwheat according to the packet instructions until tender. Then leave it to cool completely so the salad stays light and fluffy.
2. Drain the artichoke hearts well and cut them into bite-sized pieces. Finely chop the parsley and mint.
3. Squeeze the lemon and pour the juice into a large bowl. Stir in the olive oil straight away.
4. Add the cooled buckwheat, artichoke hearts and herbs to the bowl. Mix everything thoroughly so the dressing is evenly distributed.
5. Season the buckwheat tabbouleh with lemon juice and olive oil until balanced. Let it stand briefly so the flavours round off.
6. To serve, gently toss the vegan buckwheat tabbouleh with artichokes once more. It tastes especially fresh lightly chilled.

Good to know

A salad like this feels pleasantly fresh and still satisfying. Fresh, herby, lemony – and on the table without much effort.

Swaps

Buckwheat → quinoa (also provides fibre and minerals). Artichoke hearts → chickpeas (more plant protein and fibre). Mint → dill (aromatic, with notable plant compounds). Olive oil → avocado oil (mild flavour, with monounsaturated fats).

Allergens

The recipe is vegan and naturally gluten-free, as long as the buckwheat hasn't been contaminated with gluten-containing grains. Usually well suited to children, and fine during pregnancy with well-washed herbs and cleanly processed artichokes.

Dairy-free recipes