Buckwheat & Chickpea Pesto Salad

• 2 cups water
• 1/8 teaspoon salt
• 1 cup buckwheat groats, rinsed
• 10 mint leaves
• 10 basil leaves
• 1/4 cup raw cashews
• 1 1/2 cups cooked black chickpeas or regular chickpeas
• 1/4 cup extra-virgin olive oil, or more as needed
• 2 Thai chiles, chopped
• 1/4 cup chopped fresh cilantro

1. Bring the water to boil in a medium saucepan. Add the salt and rinsed buckwheat groats. Bring to a boil; reduce heat and simmer until the groats have almost tripled in size, about 12 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Lightly pound mint leaves, basil leaves, and raw cashews with a pestle in a mortar until they begin to release their own oils. Churn the pestle to create a chunky paste. Add a bit of oil if necessary. The texture should be chunky, not too smooth.
3. Fluff the groats with a fork. Drain off any excess water. Transfer the buckwheat to a large salad bowl. Add the chickpeas and drizzle with a bit of oil, mixing well. Add pesto and mix well, drizzling more oil if necessary. Add the chiles and coriander. Mix well. Serve warm or cold. Best served with ice-cold milk.

water, salt, buckwheat groats, mint, basil, cashews, regular chickpeas, extravirgin olive oil, chiles, fresh cilantro

Taken from www.allrecipes.com/recipe/254212/buckwheat-chickpea-pesto-salad/ (may not work)