Freekah is a young green wheat that has been roasted and cracked. Traditionally found in Middle Eastern cuisine, it makes a satisfying base for this simple, plant-based grain salad. With fresh mint and an oil-free lemon dressing, this makes a delicious vegan lunch.
To cook the Freekeh: Place the freekeh in a small pot, without any oil or water. Place over medium heat, cover, and toast for 2 minutes, or until fragrant. Add 1 ½ cups water and bring to a boil. Reduce to simmer. Cook 20 to 25 minutes, until the water is absorbed and freekeh is tender. Turn off the heat, and let sit 10 minutes. After 10 minutes, remove the lid, and fluff with a fork. Set aside to cool. While the freekeh cooks and cools, prepare the other salad ingredients.
To make the Simple Lemon Mint Freekeh Salad with Chickpeas: In a medium bowl, combine the chopped parsley, mint, celery, scallions, and chickpeas.
To make the Oil-Free Lemon Tahini Dressing: In a small bowl, combine the lemon zest and juice, ground cumin, garlic, tahini, salt, and pepper. Add 1 tablespoon of warm water. Use a fork to whisk together. Add more water, as needed, to get a pourable consistency. You can also make the dressing by combining everything in a blender and pureeing. Taste to adjust seasoning.
When the freekeh has cooled, combine it with the herb chickpea mixture. Toss well to combine. Drizzle with the Oil-Free Lemon Tahini Dressing and serve.
Notes
Easy
Servings: 6
Ready in 40 minutes
Yield: 6 cups