Freekeh Salad Recipe
Easy to make in advance: simply add the almonds, parsley, feta, and garnish just before serving.
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You can make this dish a day in advance, but wait to add the almonds, parsley, feta, and garnish until just before serving.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 7 g
- Protein Content 9 g
- Saturated Fat Content 3 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g