Freekah Salad
This Caprese Freekeh Salad is bursting with fresh Italian flavors ... make it tonight!
Servings: 6 servings
Calories: 395kcal
Ingredients
For Freekeh:
- 1 cup whole grain freekeh
- 2 ½ cups vegetable broth
For Vinaigrette:
- 2 tablespoons fresh lemon juice (about 1 large, juicy lemon)
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
For Salad:
- 1 pint (10 ounces / 551 ml) grape tomatoes, halved
- ½ pound (227 grams) mini fresh mozzarella balls halved
- 1 (15-ounce / 425 grams) can chickpeas, drained and rinsed
- 1 cup basil leaves, roughly chopped
- ¼ cup pine nuts
Instructions
Prepare freekeh:
- Combine freekeh and vegetable broth in a medium pot.
- Bring to boil, then cover and reduce heat to a low simmer. Cook until tender and chewy, about 35 - 45 minutes, then remove from heat.
- Drain any remaining broth from freekeh and set aside to cool.
Make vinaigrette:
- Whisk together lemon juice, olive oil, salt, and pepper until well combined. Taste, then adjust seasoning with additional salt, if needed.
Assemble salad:
- Add freekeh to a large bowl, along with the grape tomatoes, bocconcini, chickpeas, basil, and pine nuts. Mix well.
- Pour vinaigrette over salad and stir until well combined.
- Serve salad immediately or refrigerate until ready to serve. Enjoy!
Notes
If you want to make this recipe faster, try substituting cracked freekeh which only takes 15 to 20 minutes to cook.
This recipe makes about 4 large servings (main dish) or 6+ smaller, side dish servings.
Make sure to check out the info before this recipe card for helpful tips, related recipes, and more!
Nutrition
Calories: 395kcal
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