1 cup buckwheat kasha, medium granulation
2 cups vegetable broth
2 medium tomatoes, chopped fine
1/2 cup green onions, thinly sliced
1/2 cup parsley, chopped
1/2 cup fresh mint, chopped
1/2 yellow bell pepper chopped
1/2 large cucumber peeled, seeded and cut into 1/4-inch cubes
1 cup cooked chickpeas
1/4 cup freshly squeezed lemon juice
1 tablespoon agave nectar (or pomegranate molasses)
1-3 teaspoon hot pepper paste or sauce
1/2 teaspoon salt (to taste)
1 tablespoon water