Buckwheat And Summer Squash Salad

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Nutrition per serving    (USDA % daily values)
CAL
310
FAT
35%
CHOL
1%
SOD
19%

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Ingredients for 8 servings

2 tablespoons olive oil

1/2 teaspoon salt

1 cup cooked garbanzo beans

1 tablespoon chopped fresh parsley

1/2 cup chopped toasted walnuts

1 large summer squash, thinly sliced

4 cups water

1 lemon, juiced

2 cups uncooked buckwheat

1/4 cup grated Parmesan cheese

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