Spicy Buckwheat Salad

Ingredients:

1 cup buckwheat
1 cup vegetable stock
2 medium tomatoes, diced small
2 green onions, chopped
1/2 cup parsley, chopped
1/2 cup mint, chopped
1 yellow bell pepper, chopped
1/2 english cucumber, chopped
1 cup cooked chickpeas
juice of 1 lemon
1 tablespoon pomegranate molasses
2 teaspoons cayenne pepper
salt, to taste

Dry roast buckwheat then soak in vegetable stock for an hour. Cook the buckwheat on low heat for 5-8 minutes. Remove from heat and allow to cool.

Toss together all ingredients with the cooled buckwheat.

Serve on lettuce leaves if desired.