Chickpea and Freekeh Salad

Name: Chickpea and Freekeh Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup Freekeh; 2 cups Water; 400 ml Canned Chickpeas; 3 pieces Mini Cucumbers; 15 g Parsley; 10 g Mint; ¼ cup Hemp Hearts; 2 tbsp Pomegranate Seeds; 1 serving Pickled Red Onions; ⅓ cup Olive Oil; ¼ cup Lemon Juice; 2 tbsp Tahini; 2 tbsp Za'atar; 1 tsp Salt; 1 pinch Pepper

MIDDLE EASTERN·VEGSource

A refreshing and hearty freekeh salad with chickpeas, cucumbers, herbs, and a lemon-tahini dressing.

35m4Servings

Nutrition

589kcal

22gProtein

61gCarbs

31gFat

Ingredients

SALAD

Freekeh

1 cup

Water

2 cups

Canned Chickpeas

400 ml

Mini Cucumbers

3 pieces

Parsley

15 g

Mint

10 g

Hemp Hearts

¼ cup

Pomegranate Seeds

2 tbsp

Pickled Red Onions

to serve

1 serving

DRESSING

Olive Oil

⅓ cup

Lemon Juice

¼ cup

Tahini

2 tbsp

Za'atar

2 tbsp

Salt

1 tsp

Pepper

to taste

1 pinch

Instructions

1Cook the Freekeh

20m

Combine

Add the freekeh and water to a saucepan.

Boil and Simmer

Heat on medium-high heat. When the water just begins to boil, turn the heat down to medium-low. Stir, cover, and cook for 20 minutes.

2Prepare Salad Ingredients

10m

Rinse Chickpeas

Rinse and drain the canned chickpeas and add to a large mixing bowl.

Chop Vegetables

Chop the mini cucumbers into small cubes and add to the bowl.

Chop Herbs

Roughly chop the parsley and mint. Then, add to the bowl along with the hemp hearts.

3Make the Dressing

Combine Ingredients

Combine the olive oil, lemon juice, tahini, za'atar, salt, and pepper in a jar.

Shake Well

Close the lid and give the jar a good shake to emulsify the dressing.

4Combine and Serve

Add Freekeh and Dressing

Add the cooked freekeh to the mixing bowl with the salad ingredients. Add half of the dressing and taste, adding more if desired. Mix together to combine.

Plate and Garnish

Plate the salad and garnish with pomegranate seeds. Serve with pickled red onions on the side.

Tips

For best flavor, let the salad sit for about 10-15 minutes after combining to allow the flavors to meld.

If you don't have pickled red onions, you can quickly pickle some by thinly slicing red onion and soaking it in red wine vinegar with a pinch of sugar for 15 minutes.

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