Lupin Free Vegan Fresh Freekeh Cucumber Salad
This grain salad is bright, fresh, and packed with the kind of bold flavors that make you want to eat straight from the bowl. Whole-grain freekeh — a smoky, nutty roasted wheat — forms the hearty base, while crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint keep every bite lively. The dressing is a simple shake of olive oil, lemon juice, lemon zest, and cumin, and it ties everything together with a citrusy warmth that feels effortlessly Mediterranean. For anyone navigating a lupin-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward and plant-based, with no legume flours or lupin-derived additives hiding anywhere. That matters more than it might seem, since lupin can sneak into packaged grain salads and store-bought dressings in ways that are easy to miss. Making it from scratch here means you stay in full control without sacrificing any flavor. A scatter of pomegranate seeds over the top at the end adds a jewel-like pop of color and sweetness that takes the whole dish from weeknight easy to genuinely impressive.
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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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