Turmeric Free Vegan Fresh Freekeh Cucumber Salad
Bright, herby, and packed with satisfying chew, this grain salad is the kind of dish that disappears fast at any table. 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 shake of olive oil, fresh lemon juice, lemon zest, cumin, and black pepper, which pulls everything together without any fuss. A scatter of pomegranate seeds on top adds a little jewel-like sweetness if you want to take it over the edge. Many grain salads lean on spice blends that can sneak in unwanted ingredients, but every component here is straightforward and easy to verify — no hidden seasonings, no mystery powders. It works beautifully served at room temperature straight from the bowl, or lightly chilled if you want to prep it ahead for a weekday lunch or a summer gathering.
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!