This vibrant warm buckwheat & pomegranate salad is topped with crispy harissa chickpeas and griddled courgettes. We love buckwheat as it's a delicious gluten-free ancient grain & superfood.

Serves: 2 | Cook Time: 25 mins | Calories: 499 | Type: Vegan + Gluten-Free | Macros P: 19g / C: 77g / F: 19g


  • 240g chickpeas (drained)
  • 60g buckwheat
  • 2 tsp harissa paste
  • 140g courgette
  • 1/2 pomegranate
  • 40g rocket
  • 1 tbsp pomegranate molasses
  • 1/2 lemon
  • 20g pistachios (nuts)
  • 120g carrot

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. Thinly slice the courgette, and peel and grate the carrot. Remove the seeds from the pomegranate. Drain the chickpeas.
  3. In a bowl mix the chickpeas with the harissa paste and 1 tbsp oil and spread out on a baking tray. Place into the oven for 10-15 mins.
  4. Meanwhile, rinse the buckwheat and place in a saucepan with 300ml boiling water, and simmer for 10-15 mins.
  5. Place the courgette slices into a bowl and mix in a pinch of sea salt and 1/2 tbsp oil. Heat up a griddle pan (or frying pan) and cook the courgettes for 1-2 mins each side until slightly softened.
  6. Drain the buckwheat and stir through the pomegranate molasses, pistachios, grated carrot and pomegranate seeds. Season with sea salt and black pepper and add lemon juice to taste.
  7. Serve the rocket on a plate, top with the pomegranate and carrot buckwheat, followed by the harissa chickpeas. Serve alongside the grilled courgette.