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 these ingredients in the form of leafy greens, garbanzo beans, tomatoes, fennel, and sweet grapes, while the toasted buckwheat adds a delicious crunch.

Grape, Fennel, Garbanzo, and Buckwheat Salad

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Servings

4

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Ingredients

Dressing

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp finely chopped shallots
• 1 1/2 Tbsp thyme leaves
• 1/2 tsp honey
• 1 tsp whole grain mustard
• 1/4 tsp salt
• 1/2 tsp pepper

Toasted buckwheat:

• 1/4 cup raw buckwheat groats
• 1 tsp extra-virgin olive oil
• 1 tsp honey
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Salad

• 10 ounce fennel bulb fronds and stalks removed
• 1 cup red seedless grapes
• 8 to 10 cherry tomatoes quartered
• 1/2 cup garbanzo beans cooked or canned, drained, and rinsed
• 4 cups mixed greens

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

Servings 4 Print Recipe

Instructions

1. 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.
2. Line baking sheet with parchment. Preheat oven to 325 F.
3. 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.
4. Wash fennel; remove core and discard. Stand bulb on cutting board so long edge is perpendicular to your body. Slice it down the center. Slice each half, crosswise, very thinly, and set aside. Cut grapes in half, lengthwise, and set aside.
5. In small bowl, combine tomatoes with about 1 Tbsp of dressing.
6. 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 of toasted buckwheat overtop the salad.