Serves 4-8
All month long, we’re partnering with Bob’s Red Mill to bring you recipes and tips + tricks about everything whole grains. They’re tasty, versatile, and good for you, so why not incorporate some more whole grains into your diet?
This week, they’re bringing us a delicious freekeh salad. If you’re thinking “what the freekeh?” be sure to check out their guide to lesser-known ingredients.
From the Bob’s Red Mill Team:
“Cracked Freekeh might just be our new favorite whole grain. It cooks so quickly and has such a nice flavor, it’s hard for us to find any reason not to use it.
This bright and herbal salad is an interesting twist on traditional tabbouleh featuring whole grain Freekeh in place of bulgur.”
Ingredients
2 cups water
1 cup organic cracked freekeh
2 cups fresh parsley, chopped
1 cup fresh mint, chopped
2 tsp lemon zest (from 1 lemon)
1/2 cup lemon juice
1/2 cup pine nuts, toasted
1 tsp sea salt
1/2 tsp freshly ground pepper
1/3 cup olive oil
15 oz (1 can) chickpeas, drained
2 medium red bell peppers, diced
2 tomatoes, diced
Prep
Place water in a small saucepan on high heat.
Bring to a boil.
Method
Once the water begins to boil, add the organic cracked freekeh.
Reduce the heat and partially cover.
Let simmer until liquid is absorbed, or about 10-15 minutes.
Drain and let cool for 30 minutes.
Herb Pesto
In a food processor, puree the parsley, mint, lemon zest, and lemon juice for 15 seconds.
Add the pine nuts, sea salt, and freshly ground pepper and puree until smooth.
Keep the machine running as you drizzle in the olive oil, continuing adding until the mixture is smooth.
Assemble
In a large bowl, toss the chickpeas, herb pesto, organic cracked freekeh, diced red bell peppers, and diced tomatoes.
Notes + Serving Tips
Serve the mixture room temperature or cooled.
Store in the refrigerator for up to 3 days.