INGREDIENTS
1 cup
Chickpeas, cooked
1/2
Cucumber peeled , seeded and cut into 1/4-inch cubes, large
1/2 cup
Green onions
1/2 cup
Mint, fresh
1/2 cup
Parsley
2
Tomatoes, medium fine
1/2
Yellow bell pepper
1 cup
Buckwheat kasha
2 cups
Vegetable broth
1 tbsp
Agave nectar
1 tsp
Hot pepper paste or sauce
1/4 cup
Lemon juice, freshly squeezed
1/2 tsp
Salt
1 tbsp
Water