Creamy Buckwheat, Fava Bean and Sun Dried Tomato Salad

Buckwheat Fava Beans Salad

You read that right: I’m serving fava beans… again!

I think I’m getting seriously hooked on these!

I guess they would be in season now, for they’ve been going for a mere handful of pennies a pound at my local Ethnic Food Market.

I’m not one to complain!

I sort of get the feeling that they are very short seasoned, though, and that next time I go, which should be a little later this week, they will already have vanished from the shelves.

Oh well. If that’s the case, I will have to plan a myriad of recipes using Fava Beans before they’re in season next year.

Cuz I really love the things. I just can’t get over their super creamy / buttery interior, all wrapped up in a super chewy / leathery skin. I don’t remember ever experiencing THAT MUCH of a natural contrasting texture in any other food.

Not to mention that they have a VERY mild, yet extremely interesting flavor.

In short, I’m completely sold!

Buckwheat Fava Beans Salad

And you know what? They happen to go extremely well with cooked buckwheat groats, another one of my favorites!

This salad right here was simply spectacular. I could have went at it for hours… Eating it pretty much qualified as an experience!

As a whole, it was super mild in flavor and creamy in texture, almost porridge like. I mean, all the ingredients that go into it are really delicate in flavor: fava beans, buckwheat groats, toasted almonds, celery, tahini…

Hmmmmm… tahini! That alone will make ANYTHING mild and creamy. Oh, I just looooove tahini! It just makes everything THAT much better! 😉

Buckwheat Fava Beans Salad

But what turns this salad into such an experience is that, despite getting an overall feeling of creaminess, you also constantly get hit will all sorts of crunchiness and chewiness, mainly from the celery and almonds, fava beans and sun dried tomatoes.

It was like this constant contrast in my mouth and I just wanted it to keep on coming.

In fact, this is one salad that’s so mild and creamy (yet crunchy and chewy, if that makes any sense) that I could very well have it for breakfast.

And for an almost exclusively “sweet breakfast” eater like me, that really says a lot.

Oh, and it was just as good served warm, the day I made it, as it was served cold, the day after.

I only have one regret now… I really wish I had made more!

Creamy Buckwheat and Fava Bean Salad

Yield: Serves 2

Creamy Buckwheat and Fava Bean Salad


  • 1 cup buckwheat groats
  • 2 cups water
  • ½ tsp salt
  • 650g Fava beans (about 200g once shelled)
  • 2 celery rib, sliced thinly
  • 50g sundried tomatoes, chopped
  • 60g toasted almonds, coarsely chopped
  • 2 green onions, chopped
  • Vinaigrette
  • 1 tsp Dijon mustard
  • 1 tbsp Tahini
  • 2 tbsp White wine vinegar
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp warm water
  • The juice of one lime


  1. In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
  2. Remove lid, delicately separate the grains with a fork and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
  3. While buckwheat if cooling, shell the fava beans and cook them in a steamer for 3-4 minutes, or until fava beans are tender but still somewhat firm. Remove from heat and set aside. You COULD peel them if you wanted to, but that is completely optional.
  4. Add all the ingredients of the vinaigrette to a small blender or food processor and process until smooth and creamy. Set aside.
  5. Add all ingredients, including vinaigrette to a large mixing bowl and mix until well combined.
  6. You can serve this immediately or refrigerate overnight.


Grain Free, Gluten Free, Vegan, Vegetarian


Buckwheat Fava Beans Salad

Buckwheat Fava Beans Salad

Buckwheat Fava Beans Salad

Buckwheat Fava Beans Salad


  1. says

    Yum…the tahini dressing certainly does look perfect with the salad. I would love to try out buckwheat groats in a salad like this. Going into my “I want to make this” file!

    • says

      Actually, it’s the Fava Beans that are steamed… You can just cook them directly in a small quantity of salted boiling water.
      The buckwheat you cook pretty much as you would rice, in double the amount of water! Hope this helps! :)

  2. Eha says

    Yes, this will go into my special file also! Colourful, appetizing, filling and cheap to make :) ! Daresay other beans in season will substitute admirably too! @ Kerry: I steam some part of almost every meal without having a steamer to my name. Don’t know where home is for you, but am certain you can buy various sized stainless steel flower-shaped insets which open in any saucepan to size required in every supermarket or homewares store. About $5 each in Australia and last for years!! Bamboo Chinese dumpling steamers inside your usual cookware are another option! I even steam many marinated/dryrubbed meats!! Tasty . . . healthy . . . !

    • says

      So right Eha. Steamers really aren’t that expensive and are a must in a kitchen! Thanks for providing all that information, I didn’t even think of doing that!

      As for replacing the fava beans, of course it can be done very easily. However, I don’t know of any other bean that has that super cool contrast between creamy and chewy. But I’m thinking that chickpeas would work beautifully in this recipe, or even edamame, why not?


  1. […] all that in mind I did a little perusing on a few of my favourite blogs and found Sonia’s idea for creamy buckwheat with sundried tomatoes. Her version contained cheese which I of course omitted but stuck to the […]

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