|Vegetable oil||1 Tablespoon|
|Kasha||1 Cup (16 tbs) (Medium Grain, Uncooked)|
|Black pepper||1⁄8 Teaspoon|
|Boiling water||2 Cup (32 tbs)|
|Carrots||2 Medium, shredded|
|Scallion||1 Large, finely sliced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed and drained|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Cooked chickpeas||2⁄3 Cup (10.67 tbs)|
|Chopped fresh dill||1 Teaspoon|
|Vinaigrette||1 Cup (16 tbs)|
Heat oil in a 2-quart saucepan. Add kasha, salt and pepper. Stir constantly over medium heat for about 2 minutes.
Stir in boiling water. Cover and reduce heat to low. Cook for 10 to 15 minutes or until kasha is tender. Set aside (covered) to cool.
In a serving bowl, combine cooled kasha with vegetables, chickpeas and dill. Pour Vinaigrette over kasha salad and mix well. Serve at room temperature.