Here's the recipe for Freekeh, chickpea salad:
1/2 teaspoon salt, more to taste
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup thinly sliced celery, plus 3 tablespoons chopped leaves
1 bunch scallions, finely chopped
1 can chickpeas, drained and rinsed
1/4 cup fresh lemon juice, more to taste
1/2 teaspoon lightly toasted cumin seeds, ground, more to taste
1 garlic clove, minced or puréed (optional)
6 tablespoons extra-virgin olive oil
HEAT a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes.
|Toasting freekeh in dry pan.|
|Add water and bring to boil.|
|Remove pot from heat, add clean dishcloth and top and let sit for 10 minutes.|
While freekeh is cooling chop herbs.
|Parsley, mint, celery, and scallions.|
COMBINE freekeh, chopped herbs, celery, scallions and chickpeas in a large bowl and toss together.
|Mix freekeh, chickpeas, and herbs together.|
In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired.
Serve right away or let sit for up to 1 hour before serving.
|Ready to eat.|
Yield: 6 servings.
This is a nice combination of flavors, and it is rich in protein and fiber. I added the dressing to each individual salad and not to the whole bowl because we will have four servings left over, and I don't want the ingredients to sit in the dressing. The dressing can be added to each serving just before it is ready to eat. I'm glad to have found another good grain to add to our diet.
* I don't mean freaked out.
If you would like to learn more about freekeh check this out.