Macadamia Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — roasted young green wheat — brings a wonderfully smoky, nutty depth to this bright, herb-forward salad that you just don't get from plain grains. Once it's cooked and cooled, it gets tossed with crisp English cucumber, juicy cherry tomatoes, fresh parsley, and mint for a bowl that feels genuinely refreshing. The dressing is a simple shake of olive oil, lemon juice, lemon zest, cumin, and black pepper — bold enough to stand up to the grain but light enough to let the vegetables shine. A handful of pomegranate seeds scattered over the top adds little bursts of sweetness that make the whole thing feel a bit special. Every ingredient here is straightforwardly plant-based, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve it at room temperature right after tossing, or let it chill for a bit and bring it to a picnic or potluck where it will absolutely hold its own.
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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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