Freekeh Salad Recipe with Minted Sumac Dressing
Step into the world of ancient grains with a twist – Freekeh Salad. This protein and fiber-rich young wheat, with its distinctive nutty taste, becomes irresistible when tossed in a Sumac Dressing.
Servings: 4 servings
Calories: 209kcal
Equipment
Ingredients
- 1 cup cracked freekeh
- 1/4 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 small cloves garlic pressed
- 1 teaspoon sumac
- 1 cup quartered grape or cherry tomatoes
- 1 cup diced seedless cucumber such as Persian or English
- 1/4 cup chopped fresh mint
Instructions
- Heat a saucepan over medium-high heat. Add the freekeh and toast for 2-3 minutes, until fragrant. Add 2 cups of water and 1/4 teaspoon of salt. Allow the pot to boil, then turn the heat down to low, cover with a lid, and simmer for 20 minutes. Drain any excess water, fluff with a fork, and allow to cool for 10 minutes.
- Meanwhile, whisk the olive oil, lemon juice, lemon zest, garlic, and sumac together in a large bowl.
- Place the tomatoes, cucumbers, and cooled freekeh in the bowl; toss well. Fold in the fresh mint. Serve chilled or at room temperature.
Notes
Store the Freekeh Salad in an airtight container in the refrigerator for up to 3-4 days for optimal freshness.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 151mg | Potassium: 152mg | Fiber: 5g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg
