Buckwheat and Summer Squash Salad

Details

Ingredients

• 2 cups uncooked buckwheat
• 4 cups water
• ½ teaspoon salt
• 1 large summer squash, thinly sliced
• 1 cup cooked garbanzo beans
• ½ cup chopped toasted walnuts
• ¼ cup grated Parmesan cheese
• 1 lemon, juiced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons olive oil
• salt and black pepper to taste