Toasted Buckwheat Tabbouleh

Toasted Buckwheat Tabbouleh

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Cassie 6

"A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional."
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35 m servings 233 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
  2. Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
  3. Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.



MMMM. Really good Kasha recipe. Would be even better with tomatoes (I skipped out b/c of allergies in the family). Will definitely be making again. Thanks!

This is a refreshing dish that only those who are sensitive to gluten will care that it is gluten free. I added some fresh hot peppers to spice it up. Leave it to sit for an hour or so to help t...

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