Cracked freekeh is tossed in a creamy tahini vinaigrette with chickpeas, pomegranates and almonds to create a crunchy and addictive whole grain side dish or meatless main.
It’s time to kick off Week 4 of the Healthy New Year 6-Week Challenge with one of my favorite ingredients of all time: whole grains! As you know, I’ve been eating whole grains my entire life. I grew up eating buckwheat pancakes, steel cut oats, whole wheat bread and bulgur wheat pilaf instead of white rice.
Now that I’m cooking for my own family, not much has changed. In addition to those timeless classics, I also love finding new and creative ways to incorporate farro, spelt, quinoa and other ancient grains into my family’s diet on a daily basis. In fact, my very first blog post features another oldie but goodie: wheat berries!
Needless to say, one of my longest and most treasured brand partnerships is with Bob’s Red Mill, my trusted resource for everything whole grain including whole wheat pastry flour, flax seed meal and much, much more. One of my new favorite grains is Freekeh, a young green wheat that has been toasted and cracked. It reminds me of a nuttier version of the bulgur wheat my mom made me as a kid.
Freekeh, like any whole grain, is ideal for making ahead in a large batch and using throughout the week sprinkled in soups, tossed in to salads or as a simple side dish on it’s own. Unlike traditional pasta, a baked potato or white rice, freekeh and other whole grains are complex carbohydrates. Due to the higher content of fiber and protein, they take longer for your body to break down which keeps you satisfied longer. (Read: not craving 20 more french fries because you don’t feel full.)
This week, in honor of the Healthy New Year 6-Week Challenge, I urge you to swap out at least one refined carbohydrate a day with a whole grain. Dara has cooked up an incredible Hearty Mushroom, Farro and Ginger Soup you won’t want to miss.
Your fork is waiting.
Freekeh with Tahini, Chickpeas and Pomegranate
- 1 cup uncooked Bob’s Red Mill Whole Grain Cracked Freekeh
- 1 cup pomegranate seeds (about 1 fruit)
- 15 ounce can chickpeas (drained and rinsed)
- ½ cup blanched almond slices (toasted)
- 1 juice of lemon
- 2 tablespoons tahini
- 2 tablespoons warm water
- 1 clove garlic (grated)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup minced fresh parsley
- Prepare freekeh according to package instructions then place in a large bowl.
- Add pomegranate seeds and chickpeas to the bowl with the freekeh.
- Toast almond slices in a 350 degree oven until slightly brown, 5-7 minutes, then add to the bowl.
- In a small bowl, whisk together lemon juice, tahini, warm water, garlic, salt and pepper. Drizzle over the freekeh, pomegranate and chickpeas then toss well.
- Stir in toasted almonds and fresh parsley to serve.
Disclosure: We are thrilled to have Bob’s Red Mill as a sponsor of the Healthy New Year 6-Week Challenge. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are my own.
Want some more delicious dishes? Check out my Pinterest Board
36 thoughts on “Freekeh with Tahini, Chickpeas and Pomegranate”
can ı use quinoa instead of freekeh?
I’ve never come across Freekeh before. But this salad recipe seems absolutely divine. It will take me a while to acquire the ingredients. Especially Freekeh, which I have never heard of before. But would love to try it out.
Let me know if you try it – it’s the best!
How am I just now seeing this recipe? These flavors together, OMG. Amazing.
You would love this Jennifer!! I hope you try it – tahini is my jam.
I had a major restocking my pantry week this week and bought a ton of Bob’s Red Mill grains…so this salad is HAPPENING. Freekeh is one of my favorites!
YES girl!! I hope you like it!
Do you have a substitution for the pomegranate?
You could use diced apple!
Gorgeous pictures! This looks delicious!!!
Thank you so much!!
I’ve never and freekeh but it looks amazing! :) Love all the Greek flavors.
I’m on a freekeh kick!! I hope you try it!
I’ve really been wanting to try freekah. Thanks for the inspiration!
Let me know what you think!!
Nice whole grain ‘salad’ bowl! I have been wanting to try freekeh for a while now!
It’s so good Kevin!! Super tasty.
I absolutely LOVE freekeh and I’m so happy it’s been getting more attention lately. This is definitely a great recipe to showcase the awesome texture of the grain.
I know – isn’t it awesome when healthy foods become trendy?? :)
I have a bag of freekeh sitting on my counter right now and I am dying to try this recipe. What fantastic flavors you put together in this recipe, Liz!
I could drizzle tahini on any grain but it works really well with freekeh!!
I love adding a variety of whole grains to my diet ~ great challenge! Now I need to go buy some freekeh since I’ve never tried it before. Love Bob’s Red Mill brand as well…fantastic assortment of whole grains!
Let me know what you think if you try it!!
I would “freak-ah-out” over this Feekeh with Tahini if it was in front of my face!! Looks sooooooooo good!
LOL!!! Your comments are the best.
Whole grains for the win! Love the creamy-crunchy texture of this Liz, yum!
It was so wonderful meeting you!!!!
HOLY freekah this looks good! sorry I couldn’t help myself LOL! I have never tried freekah or faro…I need to branch out in the grains department!
ahahaha You’re such a FREEK I just love you!!!! I hope you try this sometime!
I love me some whole grains! Can’t wait to try this recipe!
This salad was one of the best ones I’ve had in a long time!! I bet you’d love it Maria!
What a healthy salad! I just love those pom seeds in there! :)
They provide the perfect little pop!
I have a HUGE bag of freekeh I bought a while back at Costco staring at me in the pantry!! I have never cooked or tasted freekeh but I’m so intrigued. I love this dish, especially with that tahini (another ingredient staring at me). This looks delicious Liz!
You would love it Aggie!! It’s my favorite grain right now!!