Freekeh with Tahini, Chickpeas and Pomegranate - The Lemon Bowl
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4 from 4 votes

Freekeh with Tahini, Chickpeas and Pomegranate

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.
Course Side Dish
Cuisine Lebanese
Keyword freekeh side dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 412kcal
Author Liz Della Croce


  • 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


  • 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.


Can be served warm, room temperature or chilled.


Calories: 412kcal | Carbohydrates: 61.6g | Protein: 17.4g | Fat: 14.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 13.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 612mg | Fiber: 16.2g | Sugar: 9.3g