1 Cover the chickpeas with water and leave to soak overnight.
2 The following day, drain and add to a saucepan with the buckwheat and stock. Bring to the boil, cover and simmer over a low heat for around 40 minutes until cooked, adding more stock if needed. All of the liquid should have been absorbed at the end of the cooking time. Add the spring onions for the last 10 minutes of cooking time.
3 Season to taste with salt and a dash of lemon juice.
4 Season the salmon with salt and the crushed peppercorns. Fry slowly in oil in a hot, non-stick frying pan for around 3-4 minutes a side, until golden brown.
5 For the dip, mix the spinach through the yoghurt and season to taste with salt.
6 Arrange the salmon on plates with the chickpeas and buckwheat and serve with the dip.