Freekeh is a nutritious whole grain which originates in the Middle-East and Northern Africa.
Made from green durham wheat, the plant is roasted over an open fire, removing the straw and chaff, and then the grains are rubbed before cracking, creating its unique smoky flavor.
Because the grain is minimally processed, it retains its protein and fiber content. This lesser known grain gives quinoa a run for its money as a protein packed leader for a plant based diet.
This fresh summer salad is packed with protein, fiber, and energy to fuel your adventures! Refreshing mint and lemon cool a summer afternoon, while juicy berries delight the senses.
Read more about the origins of freekeh in my “What is Freekeh” article here.
Lemon and Mint Freekeh Salad with Summer Berries
This fresh summer salad is packed with protein and fiber. Refreshing mint and lemon, and juicy berries delight the senses. Whole grain freekeh provides energy to fuel your adventures!
Prep Time35 mins
Cook Time20 mins
Servings: 8 servings
Equipment
- food processor
- cast iron skillet
Ingredients
- 1 c Organic Cracked Freekeh
- 2.5 c Filtered water
- 15 oz organic chickpeas canned or previously soaked
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 c pumpkin seeds pepitas
- 1 tbsp olive oil
- 1/2 tsp coarse sea salt
- 2 c italian (flat) parsley chopped
- 1 c mint chopped
- 4 tbsp lemon zest
- 4 tbsp lemon juice
- 1/2 tsp coarse ground pepper
- 1/2 tsp coarse sea salt
- 1 pint organic blueberries
- 1/2 pint organic red raspberries
Instructions
- In a medium sauce pan, bring 2.5 cups filtered water to a boil. Add 1 cup freekeh, stir and cover pan. Reduce heat to medium-low and simmer until water is absorbed, approximately 20 minutes. When complete, drain any remaining water and set aside to allow freekeh to cool slightly.
- Pre-heat oven to 400 degrees F. While freekeh is cooking, prepare roasted chickpeas. Rinse chickpeas in a colander. Toss with 1 tbsp olive oil and 1/2 tsp cumin and cinnamon. Place on a cooking sheet and roast for 10-15 minutes, until toasted.
- In a cast iron skillet, heat 1 tbsp olive oil and add 1/2 cup pumpkin seeds and 1/2 tsp coarse sea salt. Stir often to roast pumpkin seeds.
- Zest lemon and squeeze juice, creating 4 tbsp of each.Chop parsley and mint.
- In a food processor, combine 2 cups chopped italian parsley, 1 cup chopped mint, 4 tbsp lemon zest, 4 tbsp lemon juice, 1/2 tsp coarse sea salt, 1/2 tsp coarse black pepper, the toasted pumpkin seeds, 1/2 cup olive oil and blend to a pesto texture.
- Rinse berries.
- Combine cooked freekeh and lemon mint pesto. Toss gently. Place on serving dish.Top with roasted chickpeas and berries.Serve warm or cold.
Recipe developed by Ann C. Collins, MD, RYT
Photo credit: Ann C. Collins, MD, RYT
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