Salad

Sumac-Spiced Freekeh & Chickpea Salad

Name: Sumac-Spiced Freekeh & Chickpea Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup freekeh, rinsed; 1 can (15 oz) chickpeas, rinsed and drained; 1 red bell pepper, diced; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/4 cup fresh mint, chopped; 1/4 cup fresh parsley, chopped; 2 tbsp olive oil; 1 tbsp sumac; Salt and black pepper to taste; For the dressing: 3 tbsp tahini, 3 tbsp lemon juice, 2 tbsp water, 1 tbsp chopped fresh mint, 1 clove garlic (minced), salt to taste

Discover a new favorite with this vibrant Sumac-Spiced Freekeh & Chickpea Salad. It’s packed with plant-based protein, fiber, and an exciting mix of crunchy vegetables and aromatic herbs. The zesty mint-tahini dressing ties it all together for a truly satisfying meal.

Ingredients

1 cup freekeh, rinsed
1 can (15 oz) chickpeas, rinsed and drained
1 red bell pepper, diced
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp sumac
Salt and black pepper to taste
For the dressing: 3 tbsp tahini, 3 tbsp lemon juice, 2 tbsp water, 1 tbsp chopped fresh mint, 1 clove garlic (minced), salt to taste

Instructions

Cook freekeh according to package directions, typically simmering in 2 cups water for 15-20 minutes until tender. Drain any excess water and let cool.
In a large bowl, combine the cooled freekeh, chickpeas, diced red bell pepper, cucumber, red onion, fresh mint, and parsley.
Whisk together all dressing ingredients until smooth. If too thick, add a little more water, 1 teaspoon at a time.
Pour the dressing over the salad, add olive oil and sumac, then toss gently to combine. Season with salt and pepper before serving.

Tips

For extra crunch, toast 1/4 cup of chopped almonds or walnuts and sprinkle over the salad just before serving.
This salad keeps well in the fridge for up to 3 days, making it excellent for meal prepping your lunches.