For a vegetarian option, substitute vegetable broth for chicken broth. Feel free to experiment with other herbs such as dill or cilantro to customize the flavor profile. To prevent the pistachios from becoming soggy, add them to the salad immediately before serving. The salad can be prepared a day in advance. The flavor only gets better. If you cannot find freekeh, you can use quinoa or barley as a substitute.
Freekeh Salad with Tahini Dressing
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS9
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this vibrant freekeh salad. Earthy freekeh meets the creamy embrace of tahini dressing, brightened by jewels of pomegranate and a medley of fresh herbs. This salad is not only a feast for the senses but also a nutritional powerhouse, perfect as a light lunch or a delightful accompaniment to your favorite grilled dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol2 mg
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Fiber6 g
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Protein8 g
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Saturated Fat1 g
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Sodium464 mg
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Sugar6 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepToast the Freekeh: In a medium-sized saucepan, toast the freekeh over medium-high heat, stirring constantly, until it becomes lightly toasted and fragrant (approximately 3 minutes).
02
StepCook the Freekeh: Add the chicken broth to the toasted freekeh and bring to a gentle simmer. Cover the saucepan and cook until all the liquid is absorbed (about 20 minutes). Remove from the heat and let it stand, covered, for 5 minutes.
03
StepCool the Freekeh: Transfer the cooked freekeh to a large bowl and allow it to cool to room temperature.
04
StepPrepare the Tahini Dressing: In a small bowl, whisk together the apple cider vinegar, tahini, and honey until well combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified. Season with salt and freshly ground black pepper to taste.
05
StepAssemble the Salad: Add the pomegranate seeds, minced red onion, fresh mint, and fresh parsley to the bowl with the cooled freekeh. Pour the tahini dressing over the salad and toss gently to coat all the ingredients evenly. Taste and adjust seasoning with additional salt and pepper, if needed.
06
StepChill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Just before serving, sprinkle the crushed pistachios over the top to add a delightful crunch.
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George Schulist
Jun 24, 2025I substituted dried cranberries for the pomegranate seeds and it was still amazing! Thanks for sharing this recipe.
Vince Collins
Jun 23, 2025I doubled the recipe for a family gathering and it was all gone within an hour! A new favorite recipe!
Veronica Ernser
Jun 22, 2025I made this for a potluck and it was a huge hit! Everyone loved the unique combination of flavors and textures.
Sydnie Wolf
Jun 21, 2025I found the dressing to be a bit too thick, so I added a tablespoon of water to thin it out. It was perfect!
Bernardo Senger
Jun 20, 2025The recipe was easy to follow and the salad turned out perfectly. I will definitely be making this again!
Mervin Lemke
Jun 16, 2025This salad is absolutely delicious! The tahini dressing is so flavorful and the pomegranate seeds add a lovely burst of sweetness.
Myrna Johnson
Jun 14, 2025This is a great recipe, but I found it needed more lemon. I added the juice of half a lemon to the tahini dressing and that made it perfect for me
Angelo Harvey
Jun 11, 2025Easy to prepare, fresh ingredients, can be used as a main course or a side dish. Very good
Angie Abshire
Jun 10, 2025The freekeh was a little bland, so I added a pinch of cumin while toasting it. It gave the salad a nice warmth.
Ted Gorczany
Jun 6, 2025This is now my go-to recipe for a healthy and delicious lunch. Thank you!