Pescatarian Vegan Fresh Freekeh Cucumber Salad
Bright, herby, and packed with texture, this grain salad is the kind of dish that earns a permanent spot in your warm-weather rotation. Whole-grain freekeh — a smoky, nutty roasted wheat — forms the hearty base, while crisp English cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint keep every bite feeling light and alive. The dressing is a simple but punchy blend of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin that ties everything together with a citrusy, earthy warmth. A scatter of pomegranate seeds on top adds little bursts of sweetness and a pop of color that makes the whole bowl look stunning on a table. Because this recipe is entirely plant-based, it fits comfortably within a pescatarian lifestyle without any substitutions or workarounds needed — just clean, whole ingredients from start to finish. It comes together easily and can be served at room temperature or lightly chilled, making it a great make-ahead option for lunches, potlucks, or a simple weeknight side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!