Zesty Lemon Freekeh Salad with Chickpeas

5 from 1 vote

Zesty lemon freekeh salad with chickpeas, toasted cumin seeds, fresh herbs, and veggies is a satisfying and delicious oil-free, vegan grain salad.

Prep Time5

Cook Time40

Total Time45

Course: Main Course, Salad

Cuisine: African, Middle Eastern

Diet: Vegan

Servings:

Calories: 217kcal

Heat a large saucepan to medium heat. Add the cumin seeds and toast them for about 1 minute until they become fragrant. Remove half the seeds and set them aside.
Turn the heat back on (if you turned it off). Add the freekeh to the remaining cumin seeds and, In the same pot, add the freekeh. Over medium heat, toast the freekeh, stirring constantly, for a minute until it starts to brown slightly.
Stir in the chickpeas and broth. Bring the ingredients to a low simmer. Cover the pan, then simmer for 35-40 minutes for whole freekeh and 20 minutes for cracked. The freekeh should be tender and the liquid absorbed. Be sure to consult the package directions.
While the freekeh cooks, prep the veggies and herbs. Combine the lemon juice, garlic, and chili flakes in a small bowl or jar.
Once the liquid is absorbed, take the freekeh off the heat. Keep it covered for 10 minutes.
When the freekeh is done, transfer it to a medium salad bowl and mix it with the dressing.
Mix in the remaining cumin seeds, celery, green onions, mint, and parsley.
Taste. Add salt and pepper and more lemon juice if desired.
Serve the salad warm or at room temperature.

If you use water instead of vegetable broth, add ½ a teaspoon of salt.
Cooking time reflects using whole grain freekeh. Cracked freekeh takes about 20 minutes. Consult the cooking instructions on the back of the package, including liquid-to-grain ratio and cooking time.
If you forget to add the chickpeas, add them after the freekeh is cooked. Toss them into the saucepan and cover them for 10 minutes while the freekeh sets.
The best way to reheat freekeh is to place the desired portion in a steamer basket and give it a few minutes to steam. This dish is also delicious at room temperature.
Cook freekeh in the Instant Pot by adding 1 cup freekeh with 1 ⅔ cups of water or broth. Set to multigrain and cook on high pressure for 10 minutes. Let the Instant Pot naturally release for 10-20 minutes.
Store freekeh salad in an airtight container in the refrigerator for 3-4 days. Warm to room temperature and stir it before serving. Add a little lemon juice to spruce it up if desired.