Warm Chickpea, Chard, and Carrot Salad with Garlic Dressing

1.Prepare the dressing: In a small bowl, whisk together the minced garlic, 3 tbsp olive oil, apple cider vinegar, Dijon mustard, and honey (if using). Season with salt and pepper to taste. Set aside.

2.Heat 1 tbsp olive oil in a large skillet or pan over medium heat. Add the rinsed and drained chickpeas and sauté for 5-7 minutes, until lightly golden and slightly crispy. Season with a pinch of salt and pepper. Remove from the pan and set aside.

3.Add the chopped chard leaves to the same skillet (no need to add more oil if there's residual from the chickpeas). Sauté for 3-5 minutes, stirring occasionally, until the chard has wilted and is tender. Season with a pinch of salt and pepper.

4.In a large mixing bowl, combine the warm chickpeas, sautéed chard, and shredded carrots. If using, add the toasted buckwheat groats.

5.Pour the garlic dressing over the salad ingredients. Toss gently to ensure everything is well coated.

6.Taste and adjust seasoning if necessary. Serve immediately while warm.