Seed Oil Free Vegan Fresh Freekeh Cucumber Salad
This grain salad is bright, herby, and genuinely refreshing — the kind of dish that looks impressive on a table but comes together with minimal effort. Freekeh, a roasted green wheat with a pleasantly smoky, nutty flavor, forms the hearty base and holds up beautifully against crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint. The dressing is where it all clicks: extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin create something tangy and aromatic without a single processed or industrial oil in sight. That matters more than it sounds — so many store-bought dressings and grain salad kits sneak in refined vegetable or seed oils, so making this one from scratch puts you fully in control. Everything gets tossed together once the freekeh has cooled, which means the vegetables stay crisp and the herbs stay vibrant rather than wilting into the grain. A scatter of pomegranate seeds at the end adds a jewel-like pop of color and a little burst of sweetness that takes the whole bowl up a notch. Serve it at room temperature for a weeknight dinner or pack it lightly chilled for a lunch that actually holds up.
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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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