Pecan 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 rice or couscous. Once the grain is cooked and cooled, it gets tossed with crisp English cucumber, juicy cherry tomatoes, fresh mint, and flat-leaf parsley, creating a bowl that's as colorful as it is satisfying. The dressing is a simple shake-together situation: olive oil, fresh lemon juice, lemon zest, and ground cumin that ties every element together with a warm, citrusy lift. Because every ingredient here is whole and plant-based, there's no need to scan labels for hidden additives or worry about cross-contact with tree nuts — what you see is genuinely what you get. A handful of pomegranate seeds scattered over the top at the end adds a jewel-like pop of sweetness that makes the whole dish feel a little special. This one works equally well as a light lunch on its own or as a side alongside grilled vegetables or falafel.
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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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