This Chickpea + Freekeh Recipe is insanely good!
Recipe Information
Freekeh Salad
Cultural Context
Originating from the Levant region, freekeh is an ancient grain made from green durum wheat that is harvested early and roasted. This salad reflects the vibrant flavors of Syrian cuisine, often enjoyed as a refreshing dish during warm months or festive gatherings. Today, freekeh salads have gained popularity worldwide for their nutty flavor and health benefits, often featured in modern Mediterranean diets.
freekeh
🥗Healthier: quinoa
💰Cheaper: bulgur
Quinoa is a gluten-free alternative, while bulgur is often less expensive.
feta cheese
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu provides a dairy-free option, while ricotta can be more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often cheaper.
chickpeas
🥗Healthier: black beans
💰Cheaper: canned beans
Black beans are nutritious and canned beans save time.
Rinse freekeh and add to 2 cups of water in a saucepan over medium-high heat.
Once the water begins to bubble, reduce heat to medium-low, cover, and cook for 20 minutes.
Rinse and drain canned chickpeas and place them into a large mixing bowl.
Chop mini cucumbers into small cubes and add to the mixing bowl.
Add roughly chopped parsley and chopped mint to the mixing bowl.
In a jar, combine lemon juice, olive oil, tahini, za'atar, salt, and pepper; shake to combine.
Once freekeh is cooked, fluff it with a rice paddle or fork and add it to the mixing bowl.
Pour half of the dressing over the salad and mix well.
Plate the salad and sprinkle with pomegranate seeds before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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