Buckwheat and Summer Squash Salad Recipe

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.