Prep time: 
Cook time: 
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Serves: 4-6
  • 1 Long English Cucumber, cut into large pieces
  • 2-3 Large Tomatoes, cut into large pieces
  • ½ Red Onion, thinly sliced
  • 1 bunch Radishes, cut in half
  • ½ large Radicchio, cut into large pieces
  • 1 c fresh Italian Parsley, torn up or very coarsely chopped
  • ½ c fresh Mint, torn up or very coarsely chopped
  • 3 Tbsp Lemon Juice
  • 2 Tbsp Extra Virgin Olive oil
  • Sea(weed) Salt, to taste
  • ½ c Buckwheat, soaked overnight, drained and rinsed very well to remove most of the 'slime'
  • 1 tsp Lemon Juice
  • 1 tsp Extra Virgin Olive Oil
  • Sea(weed) Salt, to taste
  • 1½ c cooked Chickpeas (about ¾ c dried)
  • 3 Tbsp Tahini
  • 1 Garlic clove
  • 2 tsp Lemon Juice
  • 2 tsp Extra Virgin Olive Oil
  • ¼ tsp dried Turmeric (1/2 tsp if using fresh)
  • 2 Tbsp Water
  • Sea(weed) Salt to taste
  • Several grinds of Black Pepper (to enhance turmeric absorption)
For the Salad:
  1. Toss all of the ingredients together with the cooked buckwheat.
  2. Serve in a salad bowl or on individual plates on top of the hummus.
For the Buckwheat:
  1. Put the soaked, drained and rinsed buckwheat in a pot small pot and fill pot halfway up the buckwheat (not covering the buckwheat).
  2. Bring to a boil, put the lid on top and turn it off.
  3. Let it sit for 10 minutes.
  4. Toss with olive oil, lemon juice and a pinch of salt and lay out on a flat surface (like a plate) to cool down.
  5. Once cooled enough to handle, crumble up with your fingers (it as the tendency to stick together).
  6. Toss together with the salad.
For the Hummus:
  1. In a food processor, blend the ingredients together until very smooth.
  2. Smear on a plate under the salad.
Recipe by The Crushing Cancer Kitchen at