Buckwheat with vegetables and spiced chickpeas

Scorrere verso il basso

Buckwheat with vegetables and spiced chickpeas is a hot lunch idea that is rich in nutrition and flavour. Vegetables such as zucchini, bell peppers and tomatoes together with chickpeas are covered in a mix of spices and oil and then cooked in the oven. This type of cooking makes them flavourful, slightly spicy and very fragrant. Buckwheat with vegetables is one of those light vegetarian recipes that can be served as a single dish but also as a delicious side dish. Excellent the following day heated in a pan with some oil but also cold as an alternative to a cereal salad to take with you to the office in a lunch box.

Buckwheat with vegetables and spiced chickpeas

Buckwheat with vegetables and spiced chickpeas is a second course of vegetables, legumes and cereals. Vegetarian main dish, both hot and cold, perfect for dinner or to take with you to work.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course second course
Cuisine egg-free, gluten free, lactose free, vegetarian or vegan
Servings 2 persons
Calories 400 kcal


  • 100 g uncooked buckwheat
  • 1 medium zucchini
  • 6 cherry tomatoes
  • 1 bell pepper
  • 1 canned chickpeas drained weight 250 grams
  • 2 tbsp extra virgin olive oil
  • 1 tbsp delicate flavour honey maple syrup for the vegan version
  • 0,5-1 tsp of dried rosemary
  • 0,5-1 tsp of cumin powder
  • 0,5-1 tsp of sweet paprika (or smoked one)
  • chili powder totaste
  • ¾ tsp salt


Instructions buckwheat with vegetables and spiced chickpeas

  • In a bowl mix oil with honey, spices and salt.
  • Drain the chickpeas. Dry them well with paper towels. The drier they are, the crispier they will become during cooking. Cut the zucchini into half-moons, divide the cherry tomatoes into smaller pieces and cut your bell peppers into strips.
  • Add oil with spices into the vegetable and chickpea and mix well. Spread some baking paper on a large pan and pour them all over.
  • Bake in the preheated oven at 190 – 200 °C for about 30, stirring a couple of times while they cook.
  • Meanwhile, prepare the buckwheat. Rinse it under cold running water and then cook following the instructions on the box in plenty of salted water. Drain and set aside.
  • Add the vegetables and chickpeas to the buckwheat and mix thoroughly. If you like, sprinkle with chopped parsley and serve immediately.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 2personsCalories: 400kcal
Keyword bell pepper, buckwheat recipe, chickpeas, healthy dinner idea, healthy lunch, healthy recipe, hot vegetarian dish, onions, recipe with cereal, zucchini
Tried this recipe?Let us know how it was!

Store in the fridge and eat in two days.

lot of love. B.

p.s. If you are looking for some other tasty recipes for a vegetarian main course, check out my Rice, zucchini and spinach slice (photo below) or Black rice, tuna and avocado salad (photo below).

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