• Heat oven to 450°F. Prepare a lined baking sheet or roast pan with parchment paper or a silicone mat.
• Bring water to a boil and cook buckwheat for 15-20 minutes until all water is absorbed and buckwheat has softened.
• Mince the garlic, cut the onions into rings, peppers into strips, zucchini into ¼ inch thick rounds, and drain the chickpeas. Scatter on the baking sheet and sprinkle with black pepper.
• Bake, stirring once, about 20 minutes until vegetables are lightly browned and tender.
• Place buckwheat in a bowl and toss in the roasted vegetables, parsley, and red wine vinegar. Enjoy!

Notes

• No Buckwheat: Use quinoa, brown rice, or cauliflower rice instead.