Walnut Free Vegan Fresh Freekeh Cucumber Salad
Freekeh — smoky, nutty whole-grain wheat harvested young and fire-roasted — is the kind of ingredient that makes a salad feel genuinely exciting rather than obligatory. Once it's cooked and cooled, it gets tossed with crisp English cucumber, juicy cherry tomatoes, fresh parsley, and mint for a bowl that's bright, herby, and deeply satisfying. The cumin-lemon dressing ties everything together with a warm earthiness that plays beautifully against all that fresh greenery. A handful of pomegranate seeds scattered over the top adds little bursts of sweetness and a pop of color that makes the whole thing look stunning on the table. Every single ingredient here is naturally plant-based and free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. It works equally well as a light lunch on its own or as a vibrant side alongside grilled vegetables or flatbread.
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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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