Chicken Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — the smoky, nutty ancient grain made from young green wheat — is the star of this vibrant, herb-forward salad that feels both hearty and refreshing at the same time. Once the grain is cooked and cooled, it gets tossed with crisp English cucumber, juicy cherry tomatoes, scallion greens, and generous handfuls of fresh parsley and mint, creating a bowl that's as colorful as it is satisfying. The dressing is a bright, simple blend of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin — just enough warmth and citrus to tie every element together without overpowering the fresh herbs. Everything here is completely plant-based, so there's zero concern about hidden animal proteins or cross-contact from poultry products. A finishing scatter of pomegranate seeds adds little jewel-like bursts of sweetness that make the whole dish feel genuinely special. It's the kind of salad that works as a light lunch, a crowd-pleasing side, or a make-ahead grain bowl you'll be pulling from the fridge all week.
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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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