Freekeh Salad Recipe

Easy to make in advance: simply add the almonds, parsley, feta, and garnish just before serving.
frekkeh salad

You can make this dish a day in advance, but wait to add the almonds, parsley, feta, and garnish until just before serving.


  • 1/2 cup slivered almonds
  • 5 tbsp olive oil, divided
  • 2 shallots, diced
  • 2 cups freekeh
  • 1 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp ground cumin
  • 1 cup packed, finely chopped parsley, plus 2 tbsp for garnish
  • 1 cup fennel, diced
  • 1/2 cup chopped basil
  • 1/2 cup red onion, diced
  • 1/2 cup fresh lemon juice
  • 4 tbsp crumbled feta cheese


1. Toast almonds: Heat oven to 400°F. On a baking sheet, spread almonds in a single layer. Bake, turning once, until almonds are slightly brown, about 5 minutes.

2. Cook freekeh: In a medium pot over medium heat, warm 2 tbsp olive oil. Add shallots and sauté, 2–3 minutes. Mix in freekeh, salt, allspice, and ground cumin. Add 4 cups water and bring to a boil. Reduce heat and cook until grain is soft but still slightly chewy, about 35 minutes.

3. Assemble salad: In a serving bowl, mix parsley, fennel, basil, red onion, 1/4 cup toasted almonds, remaining 3 tbsp olive oil, and lemon juice. Add freekeh and mix. Top with feta and remaining 1/4 cup almonds; garnish with 2 tbsp chopped parsley.

Nutrition Information

  • Serving Size: 7
  • Calories: 310
  • Carbohydrate Content: 36 g
  • Fat Content: 15 g
  • Fiber Content: 7 g
  • Protein Content: 9 g
  • Saturated Fat Content: 3 g