Freekeh Salad
Easy vegan freekeh salad with chickpeas, fresh herbs, dates and nuts for a vibrant, wholesome dish that's packed with flavour and texture.
Servings: 6
Ingredients
For the Salad
- 1 cup freekeh rinsed
- ½ cup chopped flat leaf parsley
- ¼ cup chopped mint
- 1 small fennel cored and thinly sliced (about 2 cups/158 g)
- ½ red onion thinly sliced (¾ cup/55 g)
- 1 540 ml can chickpeas drained and rinsed
- ½ cup dates thinly sliced (about 8 medjool dates/87 g)
- ¼ cup chopped pistachios or walnuts 40 g
For the Dressing
- ½ lemon zested
- 2 tbsp lemon juice 30 ml
- 1 tbsp white wine vinegar 15 ml
- 1 tbsp maple syrup 15 ml
- ½ tsp ground cumin
- 1 clove garlic grated
- 3 tbsp olive oil 45 ml
- Salt and pepper
Instructions
- Cook Freekeh: Rinse freekeh well under cold water. To a medium pot, add freekeh, 2 ½ cups water and ½ tsp salt. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook for 20-25 min. Remove the pot from heat. Lift lift and place a clean dish towel over the pot. Return lid. Let sit for 10 min. Uncover and allow freekeh to cool another 10 minutes.
- Make Dressing: To a large bowl, add all of the dressing ingredients. Season with salt and pepper then whisk well to combine.
- Prepare Salad Ingredients: While you wait for freekeh, chop the fennel, dates, herbs and red onion. Drain and rinse the chickpeas.
- Assemble Salad: To the bowl with dressing, add cooked freekeh, parsley, mint, fennel, onion, chickpeas, dates and pistachios (or walnuts). Season with salt and pepper, then toss to combine. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving to allow flavours to mix.
Notes
To slice fennel, cut off long stalks and the base of the bulb. Cut in half from top to the base, then cut out the tough stem with a triangular cut. Peel off the outer layer, then thinly slice remaining bulb.
Nutrition
Serving: 1g | Calories: 337kcal | Carbohydrates: 50g | Protein: 12g | Fat: 13g | Sodium: 462mg | Fiber: 6g | Sugar: 6g