FREEKEH****Freekeh, Chickpea and Herb Salad

By Unblond1

24/01/16 - This was good, simple. It would be nice in the summer. I topped it with some feta chunks and it might also benefit from some arugula under it (for me, at least).

Ingredients

• 1/3 cup (70 grams) freekeh
• pinch of kosher salt
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh dill or mint
• 1/3 cup thinly sliced celery, plus 1 tablespoon chopped leaves
• 3 scallions, finely chopped
• 1 cup chickpeas, drained and rinsed, roughly chopped, if desired
• 4 teaspoons fresh lemon juice, more to taste
• 1/4 teaspoon ground cumin, more to taste
• 1/4 teaspoon chili powder, more to taste
• 1 garlic clove, grated
• 2 tablespoons best extra-virgin olive oil

Details

Servings 3

Preparation

Step 1

Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2/3 cup water or broth and salt and bring to a boil.

Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.

In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or refrigerate, letting sit at room temperature for 1 hour before serving.

Nutrition Facts - 2 Servings

Amount Per Serving
Calories 251.0
Total Fat 10.7 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.7 g
Cholesterol 0.0 mg
Sodium 203.4 mg
Potassium 215.9 mg
Total Carbohydrate 31.3 g
Dietary Fiber 8.8 g
Sugars 1.2 g
Protein 7.3 g