Beef Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — roasted young green wheat — brings a smoky, nutty depth to this vibrant salad that you just don't get from plain grains, and it pairs beautifully with crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint. The lemon-cumin dressing ties everything together with a bright, citrusy punch that makes each forkful feel refreshing and satisfying at the same time. Everything here is entirely plant-based, so there's zero concern about hidden animal products sneaking into your bowl. The technique is straightforward: cook the freekeh, let it cool, toss with the vegetables and dressing, and you're done — no special equipment, no complicated steps. A scatter of pomegranate seeds at the end adds a jewel-like pop of color and a little burst of sweetness that takes the whole thing up a notch. This is the kind of grain salad that works just as well as a weeknight side as it does packed into a lunchbox the next day.
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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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