Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
60 min. |
70 min. |
6 |
0 |
Savory Herb Freekeh Salad
Considered a supergrain, freekeh has a smoky flavor that works well with simple proteins like beans and legumes. Try this recipe with your favorite lunch sandwich for more protein or alone as a herb salad you can eat leftovers of on the go.
Ingredients:
| 1 cup freekeh (or substitute with couscous or quinoa)
|
| 1 cup of celery, chopped into .25” pieces
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| 1/2 cup of leek, chopped (including green pieces)
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| 1 red bell pepper, chopped
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| 1 cup of green onions, chopped
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| 1 can chickpeas, drained and rinsed
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| 1/2 cup of lemon juice
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| ½ cup chopped cilantro
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| ¼ cup chopped fresh mint
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| 1 tsp. of cumin
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| 1 garlic clove, minced
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| 5 tablespoons extra-virgin olive oil
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| 2-3 cups of water (per instructions for grain) |
Instructions:
| 1 | Heat over medium-heat a large pan and freekeh (or other substitute grain). Toast in the dry pan, stir and shake the pan often until a fragrant aroma fills the air (3-5 mins). Add water and bring to a boil.
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| 2 | Cover and simmer 25 -27 minutes(per package instructions) until all water has absorbed into the grain. Once absorbed, remove from heat and turn off burner. Let sit for 8-10 mins (see package instructions).Allow freekeh to cool without lid for 10-12 mins.
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| 3 | Use a large bowl and combine all the other ingredients and toss until all herbs, spices, and oil coat the grains/beans. Let sit in the refrigerator with plastic covering the top of the bowl for 30 mins. Serve cold or at room temperature.
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