Soy Free Vegan Fresh Freekeh Cucumber Salad

Freekeh — a smoky, nutty grain made from young green wheat — is the kind of ingredient that instantly elevates a salad from ordinary to genuinely exciting. Here it gets tossed with crisp English cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint, creating something that feels bright and substantial at the same time. The dressing is a simple shake-together situation: olive oil, fresh lemon juice, a little zest, and ground cumin that ties the whole bowl together with a warm, earthy undertone. Every single ingredient here is naturally free of soy, so there's no label-reading required and no swapping out suspicious sauces or condiments. The technique is straightforward — cook the freekeh, let it cool so it stays fluffy rather than clumping, then toss everything together and adjust the seasoning to your taste. A scatter of pomegranate seeds at the end adds little bursts of sweetness and a pop of color that makes this look almost too pretty to eat. 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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