Low Sugar Vegan Fresh Freekeh Cucumber Salad
Freekeh — a smoky, nutty grain made from young green wheat — is the kind of ingredient that makes a salad feel genuinely satisfying rather than just virtuous. Here it gets tossed with crisp English cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint, so every bite is bright and herbaceous. The dressing is nothing but olive oil, fresh lemon juice, lemon zest, cumin, salt, and pepper — no sweeteners, no syrups, no hidden sugars of any kind. That matters more than it sounds, because plenty of bottled dressings and store-bought grain salads sneak in honey, agave, or cane sugar to round out the flavor, and this one proves you simply don't need them. The cumin and lemon do all the heavy lifting, giving the whole bowl a warm, citrusy depth that feels complex without any added sweetness. A scatter of pomegranate seeds at the end is optional but adds a gorgeous pop of color and a little natural tartness that ties everything together. It's the kind of dish that works as a light lunch, a make-ahead side, or a meal-prep staple you'll actually look forward to eating.
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Learn more →Ingredients
4 servings
For the freekeh
- 1 cup whole-grain freekeh, rinsed
- 2 cups water
- ¼ tsp salt
For the salad
- 1 english cucumber, diced (about 2 cups)
- 1 cup cherry tomatoes, halved
- 3 scallions (green tops only), thinly sliced
- ½ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup pomegranate seeds (optional)
Instructions
- 1
Combine the rinsed freekeh, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the freekeh is tender and has absorbed all the liquid, about 20–22 minutes.
- 2
Remove the pan from the heat and let the freekeh steam, covered, for 5 minutes. Spread it onto a large mixing bowl or sheet pan and let it cool for at least 10 minutes, until no longer steaming.
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