Almond Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — roasted young green wheat — brings a wonderfully smoky, nutty depth to this bright, herb-packed salad that feels both hearty and refreshing at the same time. Crisp English cucumber, juicy cherry tomatoes, and generous handfuls of fresh parsley and mint keep every bite lively, while a cumin-spiked lemon dressing ties it all together with just the right amount of tang. The whole thing is completely plant-based and built entirely from whole, straightforward ingredients, so there's no need to scan labels or second-guess what's hiding in a store-bought dressing. Cooling the freekeh before tossing is a small but important step — it keeps the vegetables crisp and lets the dressing coat every grain evenly rather than getting absorbed into a steamy pile. A scatter of pomegranate seeds at the end adds a jewel-like pop of color and a little burst of sweetness that makes the dish feel genuinely special. Serve it at room temperature for a weeknight dinner or pack it lightly chilled for a lunch that holds up beautifully.
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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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