Vegan Fresh Freekeh Cucumber Salad

Total time50 min

Prep time15 min

Cook time25 min

4.9

(16)

This grain salad is bright, hearty, and packed with the kind of fresh flavors that make you want to eat the whole bowl before it even hits the table. Whole-grain freekeh brings a nutty, slightly smoky chew that holds up beautifully against crisp diced cucumber and juicy halved cherry tomatoes. A generous handful of flat-leaf parsley and fresh mint keeps every bite tasting clean and vibrant, while a lemon-cumin dressing ties it all together with just the right amount of citrusy punch. Every single ingredient here is naturally plant-based, so there's no substituting or label-checking required — it's straightforwardly wholesome from start to finish. The freekeh cooks in about 20 minutes and the rest is just chopping and tossing, making this an easy weeknight win or a stunning dish to bring to a potluck. A scatter of pomegranate seeds on top adds a jewel-like pop of color and sweetness that takes the whole thing up a notch. It serves four and tastes even better slightly chilled, so it's a great make-ahead option when you want something satisfying without any last-minute stress.

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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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