Buckwheat and Summer Squash Salad

Ingredients

• 2 cups bulgar wheat uncooked
• 1 tablespoon parsley fresh chopped
• 1 cup chickpeas cooked
• 1  juice of lemon juiced
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon salt 
• 4 servings salt and pepper black to taste
• 1 large summer squash thinly sliced
• 0.5 cup walnuts toasted chopped
• 4 cups water 

Equipment

• bowl
• sauce pan
• mixing bowl

Directions

1. 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.
2. 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.