Directions:
- Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
- Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 548.72 Kcal (2297 kJ) | ||
| Calories from fat | 196.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.82g | 34% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 395.84mg | 16% | |
| Potassium | 625.17mg | 13% | |
| Total Carbs | 75.44g | 25% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 13.34g | 53% | |
| Protein | 21.04g | 42% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 3.7mg | 20% | |
| Calcium | 143.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 134.46 Kcal (563 kJ) | ||
| Calories from fat | 48.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 34% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 2% | |
| Sodium | 97mg | 16% | |
| Potassium | 153.2mg | 13% | |
| Total Carbs | 18.49g | 25% | |
| Sugars | 0.66g | 11% | |
| Dietary Fiber | 3.27g | 53% | |
| Protein | 5.16g | 42% | |
| Vitamin C | 2.4mg | 16% | |
| Iron | 0.9mg | 20% | |
| Calcium | 35.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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