Buckwheat Salad with Chickpeas, Fennel & Orange – Vegan & Gluten-Free

A fresh, nourishing, and vibrant salad

This vegan buckwheat salad with chickpeas, fennel, and orange is both filling and light, naturally gluten-free, and perfect all year round. It combines whole grains, legumes, and crunchy vegetables for a balanced, nutrient-dense meal.

Ideal for a quick lunch, healthy picnic, or batch cooking, this vegan recipe balances flavor and nutrition with a zesty touch of orange and fresh herbs.

Why make this salad?

• Great source of complete plant-based protein (buckwheat + chickpeas)

• Naturally gluten-free

• Perfect for an anti-inflammatory and revitalizing diet

• High in fiber, antioxidants, and healthy carbohydrates

• Quick and easy to prepare—ready in under 30 minutes

• Keeps for up to 3 days in the fridge → perfect for batch cooking

Nutritional benefits of ingredients

Buckwheat

• Gluten-free pseudo-cereal rich in protein and magnesium

• Promotes satiety and cardiovascular health

Chickpeas

• Excellent source of plant protein and fiber

• Helps regulate blood sugar and supports digestion

Orange

• Provides a refreshing zing and vitamin C

• Antioxidant and immune-boosting

Fennel

• Known for aiding digestion

• High in fiber, potassium, and antioxidants

Carrots

• Rich in beta-carotene, vitamin A, and fiber

• Low calorie and very satiating

Buckwheat Salad with Chickpeas, Fennel & Orange – Vegan & Gluten-Free

INGREDIENTS

Serves 2

• 120 g buckwheat

• 2 large carrots (or 4 small)

• 200 g cooked chickpeas

• 1 orange (or raw beetroot slices for a detox version)

• 1 fennel bulb

• 1 green onion (spring onion)

• 1 bunch fresh parsley

• 2 tbsp vegetable oil (olive, canola, flaxseed...)

• Unrefined salt, black pepper

Preparation

1. Cook the buckwheat in twice its volume of boiling water (10–12 min). Drain and let cool.

2. Prepare the vegetables: dice the carrots, thinly slice the fennel, cut the green onion into thin rings, and chop the parsley.

3. Prepare the orange: peel and remove the segments (supremes) without white pith.

4. Assemble: in a large bowl, combine cooled buckwheat, chickpeas, vegetables, and orange segments.

5. Season: add vegetable oil, salt, and pepper to taste. Mix gently.

Batch cooking & storage tips

• Prepare ingredients in advance and assemble just before eating for optimal freshness.

• Keeps for 2 to 3 days in an airtight container in the fridge.