Sesame Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — the smoky, nutty ancient grain made from young green wheat — is the star of this vibrant, herb-packed salad that feels both hearty and refreshing at the same time. Cool diced cucumber, juicy cherry tomatoes, and generous handfuls of fresh parsley and mint bring brightness to every bite, while a zippy lemon-cumin dressing ties it all together beautifully. The whole thing is completely plant-based and naturally free from sesame, which can be a sneaky ingredient in grain salads and Middle Eastern-inspired dressings — think tahini, sesame oil, or za'atar blends. Here, the dressing is built entirely on extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin, so you get bold, layered flavor without any of that worry. Letting the freekeh cool before tossing is a small but important step that keeps the vegetables crisp and the herbs from wilting into the grain. A scatter of pomegranate seeds at the end adds a gorgeous pop of color and a little burst of sweetness that makes this salad feel genuinely special. Serve it at room temperature as a light main or alongside whatever else is on the table — it holds up well and only gets better as it sits.
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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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