Best 2 Freekah Chickpea And Herb Salad Recipes
Discover the vibrant Freekeh, Chickpea and Herb Salad, a delightful blend of flavors and textures. This hearty salad combines the nutty flavor of freekeh, the protein-packed goodness of chickpeas, and the aromatic freshness of herbs. It's a perfect balance of wholesome grains, creamy legumes, and zesty herbs, making it a satisfying meal or side dish. With its vibrant colors and delightful crunch, this salad is sure to impress. Alongside the Freekeh, Chickpea and Herb Salad, this article also presents a collection of equally enticing recipes. Explore the refreshing Watermelon and Feta Salad, a burst of summer flavors with juicy watermelon, tangy feta, and a hint of mint. Indulge in the creamy goodness of the Avocado and Egg Salad, a classic combination elevated with ripe avocado and a tangy dressing. And for a quick and flavorful lunch, try the Mediterranean Tuna Salad, a medley of tuna, crisp vegetables, and a zesty dressing inspired by the Mediterranean cuisine. These recipes offer a delightful variety of flavors and textures, ensuring that there's something for every palate.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
FREEKEH, CHICKPEA AND HERB SALAD
There is a lot to love about freekeh, an earthy grain that I'd like to see catch on in more kitchens. It cooks up in about 25 minutes, and it's light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat - the type used for many pastas - is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you're more likely to find here in the United States, and happily it's become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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. Add 2 cups water and salt and bring to a boil.
- Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
- In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss 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.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 4 grams
Tips:
- Use high-quality ingredients: Fresh herbs, succulent vegetables, and flavorful dressings elevate the salad.
- Cook the freekeh perfectly: Al dente freekeh has a slight bite and nutty flavor.
- Season each component individually: This ensures a well-balanced flavor profile throughout the salad.
- Don't overcrowd the pan: When sautéing the vegetables, give them enough space to caramelize and brown.
- Let the salad rest: Allowing the flavors to meld for at least 30 minutes enhances the overall taste.
Conclusion:
This vibrant and flavorful freekeh, chickpea, and herb salad is a delightful blend of textures and tastes. It is an excellent source of protein, fiber, and essential nutrients, making it a wholesome and satisfying meal. The combination of roasted vegetables, tender freekeh, and fresh herbs creates a symphony of flavors that will tantalize your taste buds. Whether served as a main course or a side dish, this salad is sure to impress. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving for more.
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