Oats Free Vegan Fresh Freekeh Cucumber Salad
This bright, herb-packed grain salad is everything you want on a warm day — fresh, vibrant, and satisfying without being heavy. Freekeh, a roasted young wheat with a pleasantly smoky, nutty flavor, forms the hearty base, while crisp cucumber, juicy cherry tomatoes, and a generous handful of both parsley and mint keep things lively and green. The dressing is a simple shake of olive oil, fresh lemon juice, lemon zest, and ground cumin that ties every element together with a citrusy warmth. For anyone navigating an oat-free lifestyle, this recipe is a genuinely exciting grain option — freekeh is naturally free from oats and delivers real substance and chew without any substitutions or workarounds needed. Everything here is whole, recognizable, and plant-based, so there's no label-scanning required. A scatter of pomegranate seeds at the end adds a jewel-like pop of color and a little burst of sweetness that makes the whole bowl feel almost celebratory. Serve it at room temperature straight from the bowl or let it chill for a bit — either way, it holds up beautifully.
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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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