Celery Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — the smoky, nutty roasted wheat grain — is the star here, cooked until tender and then tossed with crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh herbs. The dressing is bright and bold, built on lemon juice, lemon zest, olive oil, and a touch of cumin that ties everything together beautifully. Using only the green tops of scallions keeps the flavor light and fresh, while the parsley and mint add a garden-party vibe that makes this salad feel genuinely special. Everything in this recipe is naturally free from celery and celery-derived ingredients, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the start. A scatter of pomegranate seeds at the end adds little bursts of sweetness that take the whole bowl to another level. Serve it at room temperature for a weeknight dinner or pack it lightly chilled for a lunch that actually holds up well. It's the kind of grain salad that converts skeptics.
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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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