Capsaicin Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — smoky, nutty, and wonderfully chewy — is the kind of grain that makes a salad feel genuinely satisfying rather than just virtuous. This one pairs it with crisp English cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint, so every bite is bright and herbaceous. The lemon-cumin dressing ties everything together with a citrusy tang and just enough earthiness, and because the heat in that dressing comes entirely from black pepper and cumin rather than any chili-based ingredient, it's naturally free of capsaicin without any awkward substitutions. For anyone who loves bold, layered flavors but needs to avoid hot peppers, this is the kind of recipe that proves you're not missing a thing. A scatter of pomegranate seeds at the end adds little jewel-like bursts of sweetness that make the whole bowl look as good as it tastes. It works beautifully as a make-ahead lunch, a potluck contribution, or a light dinner on its own — and since it's served at room temperature or lightly chilled, there's no last-minute reheating stress involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!