Freekeh Salad
Smoky, chewy freekeh meets bright herbs, crisp vegetables, and a lemony vinaigrette for a salad that’s hearty enough for a main or lively as a side. Textures of toasted nuts and creamy feta lift the grain’s rustic depth into something fresh and celebratory.
1 cup freekeh, rinsed
2 cup water
3 tbsp olive oil
3 tbsp lemon juice, freshly squeezed
1 tsp lemon zest
2 clove garlic, minced
1 tsp salt
1 tsp black pepper, freshly ground
1 cucumber, medium, diced
8 oz cherry tomatoes, halved
1 red onion, small, thinly sliced
1 bunch parsley, roughly chopped
1 bunch mint, leaves picked and roughly chopped
4 oz feta cheese, crumbled
1 cup pomegranate seeds
1 cup toasted almonds, roughly chopped
1 tsp sumac
2 tbsp olive oil, for dressing (separate from cooking)
½ cup water, reserved hot for resting freekeh
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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