This insanely delicious chickpea and freekeh salad is the perfect light yet satisfying meal for any occasion. Bursting with fresh herbs, vibrant vegetables, and the nutty, chewy texture of freekeh, this salad is a flavor explosion in every bite. Forget boring salads; this recipe elevates the humble chickpea to new heights, transforming it into a centerpiece of a truly memorable dish. The combination of textures and tastes is surprisingly complex, offering a delightful culinary experience that’s both healthy and incredibly satisfying.
Forget complicated recipes and lengthy prep times. This chickpea and freekeh salad is surprisingly easy to make, perfect for a quick weeknight dinner or a vibrant contribution to your next potluck. The following step-by-step instructions will guide you through the simple process of creating this culinary masterpiece. Get ready to impress yourself and your guests with this unforgettable salad!
Tools Needed
- Large mixing bowl
- Pot
- Rice paddle or fork
- Jar
Ingredients
- Freekeh: 1 cup
- Water: 2 cups
- Chickpeas (canned): 400ml can
- Mini Cucumbers: 3
- Fresh Parsley: 15g
- Fresh Mint: 10g
- Hemp Seeds: 1/4 cup
- Fresh Lemon Juice: 1/4 cup
- Fruity Olive Oil: 1/3 cup
- Tahini: 2 tbsp
- Za'atar: 2 tbsp
- Salt
- Fresh Cracked Pepper
- Pomegranate Seeds
- Pickled Red Onions
Step-by-Step Instructions
Step 1. Prepare the Freekeh and Chickpeas
- Combine 1 cup of freekeh and 2 cups of water in a pot. Bring to a medium-high heat, then reduce to medium-low once bubbling. Stir well, cover, and cook for 20 minutes.
- Rinse and drain the cooked freekeh.
- Rinse and drain a 400ml can of chickpeas. Chop three mini cucumbers into small cubes. Roughly chop 15g of fresh parsley and 10g of fresh mint.
Step 2. Combine Salad Ingredients
- Add the chickpeas, cucumbers, parsley, and mint to the large mixing bowl.
- Fluff the freekeh with a rice paddle or fork and add it to the mixing bowl along with 1/4 cup of hemp seeds.
Step 3. Make and Add the Dressing
- In a jar, combine 1/4 cup of fresh lemon juice, 1/3 cup of fruity olive oil, 2 tbsp tahini, 2 tbsp za'atar, salt, and pepper. Shake well to combine.
- Pour half of the dressing over the salad and mix well. Add more dressing if needed.
Step 4. Serve the Salad
- Plate the salad, sprinkle with pomegranate seeds and pickled red onions, and serve.
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- If you can't find freekeh, substitute with brown rice.
- This recipe is easily multiplied for larger portions.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Yes! This salad tastes even better the next day after the flavors have melded. Make it up to 2 days in advance and store it in an airtight container in the refrigerator.
2. What can I substitute for freekeh?
If you can't find freekeh, you can substitute quinoa, farro, or even couscous for a similar texture and nutritional profile. The flavor will be slightly different, but still delicious!
This chickpea and freekeh salad is a testament to the power of simple ingredients combined with vibrant flavors. Its ease of preparation and satisfying taste make it a perfect addition to your weekly meal plan. So go ahead, give this recipe a try and experience the insanely good flavor for yourself!