Freekah & Chickpea Salad
This Freekeh and Chickpea Salad is bright and flavorful thanks to the lemon juice, maple syrup and dijon mustard dressing. The foundation of this recipe starts with kale, freekah, chickpeas and is topped with avocado, goats cheese, cucumber, and nuts and seeds. It’s the kind of dish that would work just as well as a delicious side dish as it did a filling entrée and the fact that it took me just shy of 40 minutes to make a flavorful vegetarian meal, wasn’t too shabby either. This salad is lucious, hearty and crunchy, its packed with protein and fibre and is overflowing with veggies.
Freekeh (pronounced free-kah) is an ancient grain that cooks up in about 25-30 minutes. It works well in salads, soups, casseroles and can be swapped out for rice or quinoa.
1 cup Freekah
3 cups water
1 400 gram can chickpeas, drained and rinsed
3 teaspoon olive oil
½ cup walnuts, toasted
1/3 cup sunflower seeds, toasted
2 - 3 cups kale, finely shredded
75 grams goats cheese
1/3 cucumber, sliced
1/2 avocado, sliced
Juice of ½ lemon
3 tablespoons balsamic vinegar
1 tsp maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced
2/3 cup olive oil
In a pot bring water to boil. Add Freekah and reduce the heat to a simmer and cook, stirring occasionally, for approximately 30 minutes or until all the water has been absorbed. Remove the pot from the heat.
While the freekah is cooking it is time to toast the sunflower seeds and walnuts. In a small pot or pan add 1 teaspoon olive oil, walnuts and sunflower seeds. Gently heat and continuously move about so that they do not burn. Toast for 3 minutes, remove from heat and set aside.
Heat a large fry pan or wok over medium heat add 2 teaspoon olive oil, salt, chickpeas and freekah. Toss about for 5 minutes so that everything is hot. Remove from heat and transfer to serving blow.
Add the shredded kale, cucumber, goats cheese, avocado, toasted walnuts and toasted sunflower seeds to serving bowl with Freekah mixture.
To make the dressing, in a medium bowl, whisk together the lemon juice, balsamic vinegar, maple syrup, garlic and mustard. Whisk together until all ingredients are combined. Pour on top of salad and toss. Enjoy!