Freekeh, an ancient grain, is packed with fiber and protein. In this recipe, the hearty, versatile grain is paired with a medley of fresh garden vegetables for a nutritious, satisfying salad.

Prep time: 5 min

Cook time: 65 min

Total time: 70 min

Freekeh and Fresh Vegetable Salad
Copyright Recipe © 2015 Woodland Foods


Makes 8 to 10 servings

  • 2 Cups Freekeh

  • 2 Cups Low-Sodium Broth Or Stock

  • 1 Red Bell Pepper, diced small

  • 1 Orange Bell Pepper, diced small

  • 1 Cup Sugar Snap Peas, cut into 1/2-inch pieces

  • 1 Cup Chopped Flat-Leaf Parsley

  • 2 Carrots, peeled and grated

  • 2 Scallions, thinly sliced

  • 3 Cloves Garlic, thinly sliced

  • 1/3 Cup Extra-Virgin Olive Oil

  • 3/4 Teaspoon Cumin Seed

  • 1/4 Teaspoon Crushed Red Pepper

  • 2 Tablespoons Red Wine Vinegar

  • 1/4 Teaspoon White Sugar

  • Juice Of 1/2 Lemon

  • 1 Teaspoon Kosher Sea Salt Flakes

  • 1/4 Teaspoon Ground Black Peppercorns Dustless

  • 1 1/2 Cups Crumbled Feta Cheese


  1. Combine freekeh and stock in small saucepan set over high heat, and bring to a boil. Reduce heat to simmer, then cover and cook over low heat for 50 to 60 minutes, or until most liquid is absorbed and grains are tender. Drain any excess liquid and cool.

  2. Combine cooled freekeh, bell peppers, sugar snap peas, parsley, carrots and scallions in large mixing bowl.

  3. Combine sliced garlic, olive oil, cumin seeds and crushed red pepper in small saucepan set over medium-low heat. Cook until garlic sizzles and turns very light golden brown, about 5 minutes.

  4. Cool slightly and pour into blender. Add vinegar, sugar, lemon juice, salt and pepper, and blend for 30 seconds.

  5. Pour dressing over salad, and toss well to thoroughly combine. Add feta cheese and toss again. Taste for seasoning and adjust with additional salt and pepper, if desired. Serve immediately or cover and refrigerate for up to 2 days.