Freekeh Salad

Freekeh is the “new” ancient grain. It has been a staple in the Middle East for centuries, but only recently became popular in the West because of its super nutritional benefits, naming it the new quinoa. I used to find freekeh quite boring growing up until I discovered how to cook it differently. Freekeh is actually very easy and versatile to incorporate into your diet, and it works well in both savory and sweet dishes. I love to eat it in my salads. This recipe is one of my favourites… Check it out.

Preperation Time

• 10 minutes 

Cooking Time

• 15 – 20 minutes

Serves

•  4-6 pax

Ingredients

• 1  cup Freekeh (Cracked freekeh)
• 2 ½ cups water
• 2 cups parsley
• 1 cup mint
• 15oz chickpeas
• 2 medium red pepper diced
• 2 Middle Eastern cucumbers sliced
• 2 large tomatoes diced
• ½ cup toasted pine nuts
• 100 g crumbled feta (optional)
  

For The Dressing

• ¾ tsp salt
• ½ tsp black pepper
• 2 tsp Lemon Zest
• ½ cup lemon juice
• 1/3 cup olive oil

Method

• Rinse and clean 1 cup of freekeh well.

• Boil the freekeh with 2 ½ cups of water until tender, abut 15-20 minutes (cracked freekeh takes less time to cook).

• Meanwhile, chop all the ingredients and place in a large bowl with cooled freekeh.

• Combine dressing ingredients and mix everything together well

• Serve