buckwheat-chickpea-pesto-salad.json

{
    "directions": [
        "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.",
        "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.",
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Buckwheat & Chickpea Pesto Salad",
    "url": "http://allrecipes.com/recipe/254212/buckwheat-chickpea-pesto-salad/"
}