If your kasha isn’t pre-toasted, dry-toast it in a medium saucepan over medium heat for 2-3 minutes until fragrant.

Add water or chicken stock and a pinch of salt, bring to a boil over high heat, then reduce to a simmer. You can also use vegetable stock to cook the kasha. Cover and cook for about 10-12 minutes or until the liquid is absorbed.

Remove from heat, cover, and let it steam for 5 minutes. Fluff with a fork and let it cool slightly.

Preheat your oven to 400°F (200°C).

Clean the mushrooms by gently brushing the dirt off using a pastry brush or paper towel.

Transfer sliced mushrooms and drained chickpeas into a large bowl. Toss with olive, salt, pepper, and smoked paprika. For extra flavor you can also add cumin powder.

Spread sliced mushrooms and drained chickpeas on a baking sheet lined with parchment paper.

Roast for 20-25 minutes, stirring once halfway, until the mushrooms are golden and the chickpeas are slightly crisp but tender.

In a small bowl or jar, whisk together the ingredients for the dressing.

In a large mixing bowl, combine the cooked kasha, roasted mushrooms, and chickpeas.

Add thinly sliced red onion and any extra fresh herbs (like more dill or parsley).

Drizzle the dressing over the salad and toss gently to coat.

Garnish with toasted pumpkin seeds for crunch.

Serve warm or at room temperature for the best flavor, or chill for a refreshing make-ahead meal.