Best 2 Freekah Chickpea And Herb Salad Recipes
Are you ready to embark on a culinary journey that blends the vibrant flavors of the Middle East with the goodness of whole grains? Discover the delectable combination of freekah, chickpeas, and a symphony of herbs in this refreshing salad. Freekah, an ancient grain with a nutty flavor, takes center stage, while chickpeas add a protein-rich boost. Fresh herbs, such as parsley, mint, and cilantro, contribute their aromatic magic, creating a harmonious balance of flavors. Get ready to tantalize your taste buds with this healthy and flavorful salad, perfect for lunch, dinner, or a refreshing side dish.
Check out the recipes below so you can choose the best recipe for yourself!
FREEKEH, CHICKPEA AND HERB SALAD
There is a lot to love about freekeh, an earthy grain that I'd like to see catch on in more kitchens. It cooks up in about 25 minutes, and it's light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat - the type used for many pastas - is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you're more likely to find here in the United States, and happily it's become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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 cups water 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 let sit for up to 1 hour before serving.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 4 grams
FREEKEH WITH CARAMELIZED SHALLOTS, CHICKPEAS, AND YOGURT
Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring freekeh and 3 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until tender and chewy, about 45 minutes. Drain. Transfer to a bowl and let cool.
- Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add cumin seeds and stir until fragrant and toasted, about 30 seconds. Add pepper flakes and shallot; cook, stirring, until deeply caramelized, 2 to 3 minutes. Add chickpeas and cook, stirring occasionally, until golden, about 3 minutes. Season with salt; transfer mixture to bowl with freekeh. Toss in lemon juice, cilantro, and pomegranate seeds.
- To serve, dollop each portion with 1/4 cup yogurt, then drizzle with remaining 1 tablespoon oil.
Nutrition Facts : Calories 392 g, Cholesterol 4 g, Fat 11 g, Fiber 10 g, Protein 17 g, SaturatedFat 2 g, Sodium 475 g
Tips:
- Use a variety of ingredients: This salad is a great way to use up leftover grains, vegetables, and herbs. Feel free to experiment with different ingredients to create a salad that suits your taste.
- Cook the freekeh properly: Freekeh is a whole grain that has a slightly nutty flavor. It is important to cook it properly to ensure that it is tender and fluffy. Rinse the freekeh well before cooking, and then cook it according to the package directions.
- Use fresh herbs: Fresh herbs add a lot of flavor to this salad. If you can, use fresh herbs from your garden or a local farmer's market.
- Don't overdress the salad: A little bit of dressing goes a long way in this salad. Start with a small amount of dressing and then add more to taste.
- Serve the salad immediately: This salad is best served immediately after it is made. The freekeh will start to absorb the dressing and become soggy if it sits for too long.
Conclusion:
This freekeh, chickpea, and herb salad is a delicious and healthy side dish or vegetarian main course. It is packed with flavor and nutrients, and it is sure to be a hit at your next potluck or barbecue.
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