Brazil Nut Free Vegan Fresh Freekeh Cucumber Salad
This grain salad is the kind of dish that makes you rethink what a salad can be — hearty, herby, and bright all at once. Whole-grain freekeh forms a smoky, nutty base that soaks up a cumin-laced lemon dressing beautifully, while crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint keep every bite feeling light and alive. The dressing comes together in seconds with olive oil, fresh lemon juice, zest, and a touch of black pepper, and it ties the whole bowl together without any fuss. A scatter of pomegranate seeds on top adds a little jewel-like pop of sweetness if you want to take it somewhere special. Every ingredient here is naturally plant-based and free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It works equally well as a make-ahead lunch, a potluck centerpiece, or a satisfying weeknight side that actually holds up in the fridge.
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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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