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
Ingredients
- 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
- 1/2 cup blanched almond slices toasted
- 1 juice of lemon
- 2 tablespoons tahini
- 2 tablespoons warm water
- 1 clove garlic grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup minced fresh parsley
Instructions
- 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.
Notes
Nutrition Information:
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.
mervenur
January 26, 2018 at 8:36 amcan ı use quinoa instead of freekeh?
Liz DellaCroce
January 26, 2018 at 10:01 amAbsolutely!
Mike
March 10, 2015 at 5:28 amI’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.
Liz DellaCroce
March 10, 2015 at 9:13 amLet me know if you try it – it’s the best!
Jennifer Farley
February 23, 2015 at 9:44 amHow am I just now seeing this recipe? These flavors together, OMG. Amazing.
Liz DellaCroce
February 23, 2015 at 2:53 pmYou would love this Jennifer!! I hope you try it – tahini is my jam.
Joanne
January 31, 2015 at 11:36 amI 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!
Liz DellaCroce
February 2, 2015 at 7:17 amYES girl!! I hope you like it!
Shelley
January 29, 2015 at 11:45 pmDo you have a substitution for the pomegranate?
Liz DellaCroce
February 2, 2015 at 7:19 amYou could use diced apple!
Amanda
January 29, 2015 at 10:44 pmGorgeous pictures! This looks delicious!!!
Liz DellaCroce
February 2, 2015 at 7:19 amThank you so much!!
Medha @ Whisk & Shout
January 29, 2015 at 9:32 pmI’ve never and freekeh but it looks amazing! :) Love all the Greek flavors.
Liz DellaCroce
February 2, 2015 at 7:27 amI’m on a freekeh kick!! I hope you try it!
Bri | Bites of Bri
January 28, 2015 at 9:03 pmI’ve really been wanting to try freekah. Thanks for the inspiration!
Liz DellaCroce
January 29, 2015 at 1:20 pmLet me know what you think!!
Kevin (Closet Cooking)
January 28, 2015 at 6:55 pmNice whole grain ‘salad’ bowl! I have been wanting to try freekeh for a while now!
Liz DellaCroce
January 29, 2015 at 1:20 pmIt’s so good Kevin!! Super tasty.
Christina @ The Beautiful Balance
January 28, 2015 at 12:31 pmI 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.
Liz DellaCroce
January 29, 2015 at 1:21 pmI know – isn’t it awesome when healthy foods become trendy?? :)
Cookin Canuck
January 28, 2015 at 10:49 amI 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!
Liz DellaCroce
January 29, 2015 at 1:21 pmI could drizzle tahini on any grain but it works really well with freekeh!!
Kristy @ Chocolate Slopes
January 28, 2015 at 10:07 amI 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!
Liz DellaCroce
January 29, 2015 at 1:21 pmLet me know what you think if you try it!!
Lauren @ Climbing Grier Mountain
January 28, 2015 at 9:45 amI would “freak-ah-out” over this Feekeh with Tahini if it was in front of my face!! Looks sooooooooo good!
Liz DellaCroce
January 29, 2015 at 1:22 pmLOL!!! Your comments are the best.
Emma {Emma's Little Kitchen}
January 28, 2015 at 8:43 amWhole grains for the win! Love the creamy-crunchy texture of this Liz, yum!
Liz DellaCroce
January 29, 2015 at 1:24 pmIt was so wonderful meeting you!!!!
sheila
January 28, 2015 at 8:32 amHOLY 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!
Liz DellaCroce
January 29, 2015 at 1:29 pmahahaha You’re such a FREEK I just love you!!!! I hope you try this sometime!
Maria
January 28, 2015 at 8:11 amI love me some whole grains! Can’t wait to try this recipe!
Liz DellaCroce
January 29, 2015 at 1:27 pmThis salad was one of the best ones I’ve had in a long time!! I bet you’d love it Maria!
Julia
January 28, 2015 at 7:51 amWhat a healthy salad! I just love those pom seeds in there! :)
Liz DellaCroce
January 29, 2015 at 1:28 pmThey provide the perfect little pop!
Aggie
January 28, 2015 at 6:47 amI 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!
Liz DellaCroce
January 28, 2015 at 6:50 amYou would love it Aggie!! It’s my favorite grain right now!!