Xanthan Gum Free Vegan Fresh Freekeh Cucumber Salad
This grain salad is bright, herby, and genuinely refreshing — the kind of dish that looks impressive on a table but comes together with almost no fuss. Nutty whole-grain freekeh forms the hearty base, while crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley and mint keep every bite lively and light. The dressing is a simple whisk of olive oil, lemon juice, lemon zest, and cumin — nothing processed, nothing mysterious, just clean pantry staples that pull the whole bowl together beautifully. Because every single ingredient here is naturally free of thickeners and stabilizers, there's no label-scanning required and no risk of a sneaky additive slipping in. Xanthan gum tends to hide in bottled dressings and packaged grain blends, so making both from scratch the way this recipe does is genuinely the smartest move. A scatter of pomegranate seeds over the top adds a little pop of color and sweetness that takes it from weeknight side to something you'd proudly bring to a dinner party. Serve it at room temperature or slightly chilled — either way, it disappears fast.
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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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