Citric Acid Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — smoky, nutty, and satisfying in a way that most grains simply aren't — is the backbone of this vibrant salad, and it pairs beautifully with crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh herbs. The dressing leans on real lemon juice and zest rather than any processed acidulants, which means every bright, citrusy note comes straight from the fruit itself — no hidden additives to second-guess. For anyone navigating a citric acid sensitivity, that distinction matters enormously, since the manufactured form of citric acid turns up in a surprising number of bottled dressings and packaged grain mixes. Here, you control every single ingredient from grain to garnish. A whisper of ground cumin ties the whole bowl together, giving it a warmth that keeps this from feeling like a plain garden salad. The optional pomegranate seeds scattered on top add little bursts of sweetness and a gorgeous pop of color that make it feel genuinely special. It's the kind of dish that works as a light lunch, a make-ahead side, or the most impressive thing on a potluck table.
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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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