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Recipe: Freekeh Garden Veggie Salad With Lemon Vinaigrette

Freekeh-recipes-vegan-vegetarian Freekeh Garden Veggie Salad With Lemon Vinaigrette

by Cassandra Branson for Crave Local

Serves 4-6

For the salad:

  • 8 oz of plain Freekeh (we used Freekeh Foods Original flavor)
  • 2 kirby cucumbers, chopped (these are the small, variegated ones, unwaxed)
  • 1/2 of a red onion, chopped
  • 1 can of pink beans, drained and rinsed
  • 1 small sweet red pepper
  • Fresh basil leaves, about 8 large leaves (chiffonade last minute)
  • Sea salt (to taste)
  • Fresh black pepper (to taste)
  • Optional: kalamata olives, thinly sliced snap peas, or feta cheese (we’re staying vegan on this one)

Set 2 1/2 cups of water to boil, add the freekeh. Boil for 1 minute, then turn the heat down to low, and cover the freekeh.  Cook the freekeh for approximately 25 minutes, occasionally checking to make sure that the grains are not sticking to the bottom of the pot. Freekeh has a pleasant, slightly smoky smell as it cooks-this is normal, and doesn’t mean it’s burning.

Meanwhile, chop all your vegetables and place them in a large glass serving bowl, along with the beans (make sure you drain them). Set aside.

When the freekeh is finished cooking, remove it from the heat, let it cool for a minute or two, and then add it to the bowl of veggies. You don’t want to steam the veggies, so we like to let the freekeh cool a bit before throwing it all together.

Next, make the vinaigrette. Depending on how large your lemon is, you may need to adjust the oil/acid components a bit. Just taste as you go along.

Pour the majority of the vinaigrette into the salad, toss lightly to incorporate flavors throughout.We like a little extra on hand to pour for the next salad, or for left overs.

To chiffonade the basil, roll them up into a cigar shape, and slice thin strips on the diagonal. Add the basil to the salad, toss, season with salt and pepper, and serve.

Lemon Vinaigrette

  • Juice of one lemon
  • Zest of one lemon
  • 1/4 cup of olive oil
  • Sea salt
  • Pepper

Wash and zest the lemon into a small bowl. Juice the lemon into the bowl, and slowly whisk in the olive oil. Add the salt and pepper to taste.

Tip:  For a switch on your usual salad dressing, you can also add fresh tarragon or basil at this stage, and whisk again. Store in the frig for about a week. It’s delicious on steamed broccoli!

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  1. […] Here’s Crave Local’s recipe for a vegan freekeh basil veggie salad. […]

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