Hazelnut Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — smoky, chewy, and deeply satisfying — is the kind of grain that makes a salad feel like an actual meal rather than an afterthought. This one pairs it with crisp English cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint, so every bite is bright and herbaceous. The dressing is a simple shake of olive oil, fresh lemon juice, lemon zest, and ground cumin — bold enough to stand up to the grain without drowning the vegetables. A scatter of pomegranate seeds at the end adds little bursts of sweetness that make the whole bowl look as good as it tastes. Everything here is naturally plant-based and built entirely from whole, straightforward ingredients, so there's no need to scrutinize labels for hidden nut derivatives or worry about cross-contact from processed sauces. It's the kind of recipe that travels well to a potluck, holds up in the fridge for next-day lunches, and genuinely gets better as the flavors meld together.
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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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