Lactose Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — the smoky, nutty ancient grain made from young green wheat — is the kind of ingredient 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, scallion greens, and generous handfuls of fresh parsley and mint, so every bite is bright and herby. The dressing is a simple shake-together situation: olive oil, fresh lemon juice, a little zest, and ground cumin that ties the whole thing together with a warm, earthy note. Because every single component here is naturally plant-based, there's zero dairy to navigate — no swaps, no substitutions, no label-reading required. The optional pomegranate seeds scattered over the top add little bursts of tartness and a pop of color that make this look far more impressive than the effort involved. It works beautifully as a make-ahead lunch, a potluck contribution, or a light dinner on a warm evening — just keep it lightly chilled and give it a quick toss before serving.
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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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