1 cup buckwheat (uncooked)
1/2 tsp of salt, or to taste
1-1/2 cups of boiling water
2 medium tomatoes
1/2 cup of yellow sweet peppers
1 cup of diced cucumbers
4 green onions, thinly sliced
1 cup cooked chicken
1/2 curly parsley
1/4 cup olive oil
2 tbsp fresh lemon juice
salt and pepper, to taste

1. Place the buckwheat and salt in a large bowl over medium heat and roast for about 30 seconds or until the buckwheat becomes fragrant. Pour the boiling water over the buckwheat and continue to boil the water for about 3 minutes or until almost all of the water is absorbed. Then remove the buckwheat from the heat, fluff with a fork and leave the buckwheat uncovered until it is ready for use.
2. In a large bowl, mix the tomatoes, peppers, cucumber, green onions, chicken and parsley. Mix well. Sprinkle the olive oil and lemon juice over the vegetable mixture and toss to coat. Mix in the buckwheat and stir again.
3. Taste and season with salt and pepper.

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