Ginger Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — roasted young wheat with a distinctly smoky, nutty depth — is the kind of grain that makes a salad feel genuinely satisfying rather than just virtuous. Once it's cooked and cooled, it gets tossed with crisp English cucumber, juicy cherry tomatoes, fresh parsley, and mint for a bowl that's bright, herby, and full of contrasting textures. The dressing leans on lemon juice, lemon zest, and ground cumin to deliver bold, citrusy warmth without any root spices that could cause problems for those avoiding ginger. Everything here is straightforward and plant-based, so there's no need to scrutinize labels or swap out a single ingredient. A handful of pomegranate seeds scattered over the top adds a jewel-like pop of color and a little tartness that takes the whole thing up a notch. It's equally at home as a light lunch, a potluck contribution, or a make-ahead side that only gets better as it sits.
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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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