Emulsifier Free Vegan Fresh Freekeh Cucumber Salad
Bright, herby, and packed with texture, this grain salad is the kind of dish that earns a permanent spot in your warm-weather rotation. Freekeh — a smoky, nutty roasted wheat — gets cooked until tender, then tossed with crisp cucumber, juicy cherry tomatoes, fresh parsley, and mint for a combination that feels both hearty and refreshing. The dressing is beautifully simple: extra-virgin olive oil, fresh lemon juice, a little zest, and ground cumin whisked together with nothing more than salt and pepper. Every single ingredient here is naturally free of added emulsifiers, so there's no need to scrutinize labels or worry about hidden additives sneaking in through a bottled dressing or processed grain blend. That's the real win — clean, whole-food ingredients doing all the heavy lifting on flavor. A handful of pomegranate seeds scattered over the top adds a jewel-bright pop of sweetness that takes the whole bowl to another level. Serve it at room temperature or lightly chilled, and don't be surprised when people ask you for the recipe.
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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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