Recently, freekeh came into my life. Many people are scared of wheat gluten, but not me! I like all whole grains, and because I’m not celiac, I have no problem eating freekeh, aka cracked wheat. I don’t think this is a popular grain yet because it wasn’t even available at every Whole Foods, which is about as earthy crunchy as they come.
Here’s the recipe – trust me, you won’t regret it!
Lemon Mint Freekeh Salad
This bright and herbal salad is an interesting twist on traditional tabbouleh.
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 10 – 15 minutes
Yield: 8 servings
2 cups Water
1 cup Cracked Freekeh
2 cups fresh Parsley (50g)
1 cup fresh Mint (25g)
2 tsp Lemon Zest (from 1 Lemon)
1⁄2 cup Lemon Juice (from 2 Lemons)
1⁄2 cup toasted Pine Nuts
1 tsp Salt
1⁄2 tsp ground Black Pepper
1/3 cup Olive Oil
15 oz cooked Chickpeas
2 medium Red Bell Peppers, diced
2 large Tomatoes, diced
Bring water to a boil in a small saucepan. Add Cracked Freekeh, reduce heat, partially cover and let simmer until liquid has absorbed, about 10 – 15 minutes. The freekeh does absorb most of the water, but you can drain thoroughly and let cool for 30 minutes.
In a heavy duty blender or food processor, puree parsley, mint, lemon zest and juice for about 15 seconds. Add the toasted pine nuts, salt and pepper and puree until smooth, another 15 seconds. With the machine running, slowly drizzle in the olive oil. Continue to process until smooth.
In a large bowl, toss the herb pesto with the cooled Cracked Freekeh, chickpeas, red bell peppers and tomatoes. Serve immediately or chilled.