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–+ servings
Lemon and Herb Freekeh Salad served on a pale blue plate on top of a green napkin with wooden handled knife and fork
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Lemon and Herb Freekeh Salad

This Lemon and Herb Freekeh Salad is a healthy vegan Mediterranean grain salad perfect for meal prep or a light lunch.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Keyword: cherry tomatoes, cucumber, freekeh, garlic, lemon, mint, olive oil, parsley, red pepper, spring onion, vegetable stock
Servings: 4 people
Calories: 347.63kcal

Equipment

  • 1 saucepan
  • 1 chopping board
  • 1 Sharp knife
  • 1 Mixing bowl
  • 1 small whisk or fork

Ingredients

For the salad

  • 175 grams freekeh
  • 500 ml vegetable stock
  • 1 small cucumber diced
  • 12 cherry tomatoes halved
  • 1 red pepper diced
  • ½ cup parsley chopped
  • ¼ cup mint chopped
  • 4 spring onions sliced

For the dressing

  • 3 tablespoon olive oil
  • 1 lemon juice only
  • 1 clove garlic minced
  • salt and pepper to taste

For the topping

  • 4 tablespoon pine nuts

Instructions

  • Rinse the freekeh and add to a saucepan with the vegetable stock. Bring to a boil and then simmer for 20–25 minutes until tender.
  • Drain and allow it to cool slightly.
  • Chop the cucumber, red pepper, tomatoes, parsley, mint, and spring onions.
  • Whisk together olive oil, lemon juice, garlic, salt, and pepper.
  • Combine the freekeh and vegetables in a large bowl.
  • Pour the dressing over the salad and toss well.
  • Taste, adjust seasoning, and serve with a sprinkling of pine nuts.

Nutrition

Calories: 347.63kcal | Carbohydrates: 40.57g | Protein: 12.02g | Fat: 18.84g | Saturated Fat: 2g | Polyunsaturated Fat: 4.64g | Monounsaturated Fat: 9.58g | Sodium: 512.31mg | Potassium: 418.42mg | Fiber: 7.56g | Sugar: 6.6g | Vitamin A: 2353.59IU | Vitamin C: 78.72mg | Calcium: 71mg | Iron: 2.92mg