Prep Time: 10 mins
Cook Time: 30 mins
Additional Time: 30 mins
Total Time: 1 hrs 10 mins
Ingredients
1 cup freekeh
2 cups chicken broth
3 tablespoons apple cider vinegar
1 tablespoon tahini
1 teaspoon honey
2 tablespoons olive oil
salt and ground black pepper to taste
½ cup pomegranate seeds
¼ cup red onion, minced
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
½ cup crushed pistachios
Directions
Cook’s Note:
Feel free to use vegetable broth in place of chicken broth to make it vegetarian.
Freekeh Salad with Tahini Dressing
This filling and satisfying salad with a Mediterranean twist makes a nice lunch or the perfect side to accompany grilled fish or
chicken. Freekeh is low in fat and high in protein and fiber, making it a great alternative to quinoa or rice.
Recipe by France C
Step 1
Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth
and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5
minutes. Transfer freekeh to a bowl to cool.
Step 2
Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined.
Season with salt and pepper.
Step 3
Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat.
Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they
don’t soften.
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This salad can also be served at room temperature.
Nutrition Facts
Per serving: 258 calories; total fat 12g; saturated fat 1g; cholesterol 2mg; sodium 464mg; total carbohydrate 32g; dietary
fiber 6g; total sugars 6g; protein 8g; vitamin c 4mg; calcium 28mg; iron 1mg; potassium 199mg
