Eggless Vegan Fresh Freekeh Cucumber Salad
This grain salad is bright, fresh, and packed with texture — chewy freekeh, crisp cucumber, juicy cherry tomatoes, and a shower of herbs all pulled together by a lemony cumin dressing that hits every note. Freekeh is a roasted green wheat with a subtly smoky, nutty flavor that makes it far more interesting than your average grain base, and it holds up beautifully against the bold dressing without turning soggy. Every single ingredient here is naturally free of eggs, so there's no swapping or substituting required — just wholesome, plant-based cooking that happens to be completely safe for anyone avoiding eggs. The dressing comes together in seconds with olive oil, fresh lemon juice, zest, and ground cumin, and it ties the whole bowl together with a warm, citrusy brightness. Fresh parsley and mint add a garden-fresh lift, while optional pomegranate seeds bring a jewel-like pop of color and a little burst of sweetness in every bite. Serve it at room temperature straight from the bowl or let it chill for a bit — either way, it's the kind of salad that disappears fast.
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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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