FREEKEH, CHICKPEA AND HERB SALAD

Freekeh, Chickpea and Herb Salad image

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

Previous Next

Ingredients

1 cup freekeh
1/2 teaspoon salt, more to taste
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup thinly sliced celery, plus 3 tablespoons chopped leaves
1 bunch scallions, finely chopped
1 can chickpeas, drained and rinsed
1/4 cup fresh lemon juice, more to taste
1/2 teaspoon lightly toasted cumin seeds, ground, more to taste
1 garlic clove, minced or puréed (optional)
6 tablespoons extra-virgin olive oil

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

Comment
Leave a comment

francis iwuji

[email protected]

Meh.

Namaganda Prossie

[email protected]

I'm not sure what all the hype is about. This salad is just okay.

Landyn perio

[email protected]

This salad is okay, but I've had better.

Timilehin Bello

[email protected]

Overall, this is a good salad, but it's not my favorite. I think I'll stick to my usual salad recipe.

MR. REX

[email protected]

This salad is really easy to make, but it doesn't have a lot of flavor. I think it would be better with some additional vegetables or a more flavorful dressing.

Otgoo Temka

[email protected]

I found this salad to be a bit too oily. I think I would reduce the amount of olive oil next time.

Greeshma Ganesh Lachu

[email protected]

This salad is a bit bland for my taste. I think it needs more seasoning.

Muhammad Faqir

[email protected]

I'm not a huge fan of freekeh, but I really enjoyed this salad. The dressing is amazing and the herbs really brighten up the flavor.

Tarted Ree

[email protected]

This salad is so flavorful and satisfying. I love the nutty flavor of the freekeh and the tangy dressing.

Mir Bhutto

[email protected]

This salad is a great make-ahead lunch or dinner option. It's also perfect for picnics and potlucks.

Pitch Black 47

[email protected]

I love the combination of textures in this salad. The crunchy freekeh, soft chickpeas, and fresh herbs all come together perfectly.

Johnny Littler

[email protected]

This salad is a great way to get your daily dose of protein and fiber. It's also very versatile - you can add or remove ingredients to suit your taste.