Freekeh salad with pomegranate seeds is not only delicious, but it also packs a ton of health benefits into one meal. Freekeh is high in protein and fiber, making it a great option for vegetarians and vegans. Pomegranate seeds are also a great addition, as they are packed with antioxidants and can help reduce inflammation in the body.
To make this salad, you’ll need some basic ingredients that you may already have in your kitchen. You’ll need freekeh, pomegranate seeds, parsley, mint, and chives. You’ll also need some extra virgin olive oil, pomegranate molasses, salt, and lemon juice (optional). Don’t worry if you don’t have all these ingredients on hand – substitutions can easily be made and the recipe is very forgiving.
What Is Freekeh?
Freekeh is a type of grain that is made from young green wheat that has been roasted and cracked. It has been a staple in Middle Eastern cuisine for centuries but has only recently gained popularity in the Western world.
One of the things I love about freekeh is its nutty and smoky flavor. It has a chewy texture, similar to that of bulgur or farro, and is packed with nutrients. It is high in fiber, protein, and several essential minerals such as iron and zinc.
Freekeh is also incredibly versatile and can be used in a variety of dishes, from salads to soups to pilafs. It pairs well with various flavors, such as citrus, herbs, and spices.
Ingredients:
- 150 gr of freekeh
- 75 gr of pomegranate seeds
- 1 tbsp of chopped fresh parsley
- 1 tbsp of chopped fresh mint
- 1 tbsp of chopped/snipped fresh chives
- 2 tbsp of extra virgin olive oil
- 2 tbsp of pomegranate molasses (or date syrup)
- salt to taste
- ½ juiced lemon (optional)
How to Make Freekeh Salad with Pomegranate Seeds?
- Add freekeh to a saucepan and cover with 550ml of cold water. Incorporate a pinch of salt. Bring to a boil, reduce heat, and simmer for 15 minutes until the freekeh is tender.
- While the freekeh cooks, prepare the dressing. In a medium bowl, whisk together extra virgin olive oil, pomegranate molasses, and salt. Taste the dressing and adjust the acidity with a small amount of lemon juice if desired. Note that pomegranate molasses naturally contains a tartness, so additional lemon may not be necessary. However, if date syrup is used as a substitute, lemon juice is recommended.
- Once the freekeh has cooked, drain thoroughly and rinse with cold water to eliminate excess starch and cool the grains. Shake off any remaining water and combine the freekeh with the prepared dressing in a bowl. Stir vigorously to coat the grains evenly.
- Fold in the chopped herbs and pomegranate seeds. Taste the salad and adjust the salt level as needed.
- Transfer the completed freekeh salad to a serving dish. Garnish with lemon slices and mint leaves, if desired. This refreshing and nutritious salad is perfect for any occasion.
Serving Suggestions
- As a side dish: This salad makes a perfect side dish for grilled meats or fish. Its refreshing flavors and textures complement the richness of the protein and make for a well-rounded meal.
- As a light lunch: If you’re looking for a light and healthy lunch option, this salad is perfect. It’s filling enough to keep you satisfied, but won’t leave you feeling heavy or sluggish.
- As a potluck dish: This salad is a great option for potlucks and gatherings. It’s easy to make in large batches, and the bright colors and flavors are sure to impress your friends and family.
Storing and Shelf Life
This freekeh salad can last for up to 4 days in the refrigerator when stored in an airtight container.
It’s important to note that the longer you store the salad, the more the flavors will meld together. If you’re planning on storing the salad for a few days, I recommend holding off on adding the dressing until you’re ready to eat. This will prevent the salad from becoming too soggy.
If you’re looking to extend the shelf life of your freekeh salad, you can freeze it for up to 2 months. However, keep in mind that the texture may change slightly after thawing.
To help you track when your salad was made, I suggest labeling the container with the date it was prepared. This will ensure that you’re eating the salad while it’s still fresh.
Variations of Freekeh Salad
Here are a few variations that I enjoy:
- Greek Freekeh Salad: Add chopped cucumbers, tomatoes, red onion, and feta cheese to the salad. Dress it with a simple vinaigrette made with lemon juice, olive oil, and dried oregano.
- Mediterranean Freekeh Salad: Add chopped roasted red peppers, artichoke hearts, and kalamata olives to the salad. Dress it with a lemony tahini dressing.
- Southwestern Freekeh Salad: Add black beans, corn, diced avocado, and chopped cilantro to the salad. Dress it with a lime-cumin vinaigrette.
- Asian Freekeh Salad: Add shredded carrots, sliced radishes, chopped scallions, and edamame to the salad. Dress it with a soy-ginger dressing.
Common Mistakes to Avoid
- Overcooking the freekeh: Freekeh is a delicate grain that can easily become mushy if overcooked. It’s important to follow the instructions on the package and keep an eye on the freekeh as it cooks. Once it’s done, immediately drain it and rinse it with cold water to stop the cooking process.
- Adding too many pomegranate seeds: While pomegranate seeds add a delicious burst of flavor and color to this salad, it’s important not to go overboard. Adding too many seeds can overpower the other flavors in the dish and make it difficult to eat. A good rule of thumb is to use about 1/4 to 1/2 cup of seeds for every cup of cooked freekeh.
Conclusion
I hope you enjoyed reading about my recipe for freekeh salad with pomegranate seeds.
Throughout the article, I have shared my personal experience with this dish and how I discovered it. I have also provided step-by-step instructions on how to make it, along with some tips and tricks to make it even better.
By using fresh and healthy ingredients, this salad is not only delicious but also packed with nutrients. The combination of freekeh and pomegranate seeds provides a unique texture and flavor that is sure to impress your guests.
In addition, this recipe is very versatile and can be adapted to your taste. You can add different vegetables or fruits to the salad or adjust the seasoning to your liking.
Overall, I highly recommend giving this freekeh salad with pomegranate seeds a try. It’s a perfect dish for a summer barbecue or a healthy lunch option.
Thank you for reading and happy cooking!
Oh, by the way, this could be a great salad to have along with lamb kofta and mint yogurt.
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