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Meet your new favorite side dish: this freekeh salad is ready in 15 minutes and freekeh-ing delicious! Packed with protein, nutty whole grains, and crunchy veggies, it strikes the perfect balance between refreshing and actually filling. The best part? Our tangy, creamy Greek yogurt and lemon dressing!
save this recipe!Your New Favorite Salad
I know what you’re thinking—what is this mysterious freekeh ingredient? Well, it’s just like rice (only better because it’s packed with protein, fiber, and healthy fats).
If you’ve never tried this nutty, slightly smoky ancient grain, you’re in for a treat! It’s common in North African and Eastern Mediterranean dishes, but the cool thing is that it’s really easy to incorporate into recipes you already know how to make.
Use it anywhere you’d use quinoa, bulgur, or rice, and let it soak up all the flavors like a sponge! Today, we’re keeping it simple by incorporating pistachios, raisins, and a good ol’ Greek yogurt dressing.
Grab These Ingredients
This freekeh salad comes together with just a few simple ingredients. Jump to the recipe card for exact measurements—this is an overview!
- Freekeh: We’ll start with freekeh, which serves as our base. If your regular grocery store doesn’t carry it, check your local health food store or Mediterranean market in their organic or ancient grains section!
- Vegetable Broth: Cook the freekeh in veggie broth for extra flavor. You can use water here, but I love the savory depth that broth provides.
- Pistachios: Shelled and chopped pistachios add an interesting (but completely delish) crunchy texture.
- Raisins: Raisins add a touch of natural sweetness—red or golden both work! (You could also throw in dried cranberries.)
- Seasonings: For extra herby flavors, we’ll toss in fresh mint and parsley leaves. For a kick, we’ll add a pinch of ground black pepper!
- Dressing: The tangy, light, and refreshing dressing begins with plain Greek yogurt (or your favorite dairy-free alternative), freshly minced garlic, lemon juice (fresh is best!), and salt.
To Dress Or Not To Dress
While I love the creamy element of the yogurt dressing, this salad is also tasty without it! You can omit the dressing entirely or just skip the yogurt, stirring the garlic, lemon juice, and salt into the salad. Either way, it’s a win!
Making This Salad Is Easy
Freekeh salad is made in 3 quick steps. If this is your first time cooking with freekeh, don’t worry—it’s super easy to work with. Jump to the recipe card for the full printable instructions!
Step 1: Cook The Freekeh
Combine the freekeh and broth in a medium pan. Bring the mixture to a boil, then simmer for 10 minutes until the freekeh is tender. Let it stand, covered, for about 5 minutes, and then drain the excess moisture from the pot.
Step 2: Prepare The Dressing
Meanwhile, add the dressing ingredients to a bowl and stir together.
Step 3: Assemble The Salad
Finally, toss the cooked freekeh and all remaining salad ingredients before mixing in the dressing.
Recipe Tips
Toast Your Grains: Before adding liquid, you can toast the freekeh in a dry pan for 2-3 minutes until it smells nutty. (This will deepen the flavor and make the salad even more tasty!)
Customize Add-Ins: This salad is super versatile! Try swapping pistachios for almonds or walnuts, or toss in Mediterranean veggies like diced cucumber and cherry tomatoes.
More protein-rich Salads
Everything Bagel Dense Bean Salad
15 minutes
Zesty Kale And Quinoa Salad
15 minutes
Chickpea “Tuna” Salad
5 minutes
15 Minute Freekeh Salad Recipe
Ingredients
Salad
- 1 cup freekeh, 135 g
- 2 ½ cups vegetable broth, 590 mL
- ¼ cup shelled, chopped pistachios, 30 g
- ¼ cup raisins, 30 g
- 2 Tbsp fresh chopped mint
- 2 Tbsp fresh chopped parsley
- ¼ tsp ground black pepper
Dressing*
- ½ cup plain Greek yogurt, or dairy-free alternative, 120 g
- 3 cloves garlic, minced
- 1 tsp lemon juice, 5 mL
- ¼ tsp salt
Instructions
- Freekeh: Combine freekeh and broth in a medium pan. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes until freekeh is tender. Let stand, covered, for 5 minutes. Drain excess moisture from the pot, then fluff freekeh with a fork.
- Dressing: Meanwhile, stir together all dressing ingredients.
- Assemble: Toss together cooked freekeh and all remaining salad ingredients. Stir in dressing. Serve warm, room temperature, or cold.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I can’t find Freekeh where I live but have Kamut/Khorasan wheat. Is that a suitable substitute?
Yes I think that would be a good substitute!