# Buckwheat-chickpeas salad

Make the best out of your day, eating for lunch this plentiful, copious, rich in proteins, all-seasons salad.

# Ingredients

• 300g buckwheat
• 200g chickpeas
• 2 carrots
• 1 fresh or steamed beetroot
• 1/2 onion
• few olives
• salt
• pepper
• thyme/basil
• olive oil

# Preparation

Put the buckwheat in a pot with water (the water should be max. 1cm above the buckwheat) and cook it until the buckwheat is soft and there is no mo water in the pot. Boil the chickpeas in a big pot, in plenty of water; those will take more time to cook, up to 1 hour; if you dont want this, you can buy them directly cooked, in a can. Grate the fresh carrots and chop the steamed beetroot in small squares. If you choose fresh beetroot, grate it as you did with the carrots. Chop the onion in very small pieces. Mix all the ingredients in a big pot. Don`t forget to sprinkle with condiments. Eat with bread and add a spoon of sour cream on top, if you want to make it even more tasty!

Pofta buna!