Vegan buckwheat tabbouleh

Name: Vegan buckwheat tabbouleh
Total time: 30 min
Yield: 1 servings
Ingredients: 80 g Buckwheat; 80 g Cucumber; 80 g Tomato; 15 g Fresh parsley; 6 g Fresh mint; 12 g Lemon; 8 g Olive oil; 15 g Spring onion (green tops)

Lunch lose vegan gluten-free

30 min

Easy

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Cook the buckwheat in plenty of water for about 12 minutes, drain and let it cool.
Combine the cooled buckwheat with the cucumber, tomato, parsley and mint.
Dress with lemon juice and olive oil and fold in the spring onion greens.
Chill for 10 minutes before serving so the flavours mingle.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

A plant-only diet needs a reliable B12 source and often added vitamin D.

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.