Have you ever heard of freekeh? I hadn’t, but when I saw it next to the ancient grains at my health food store, I knew I had to try it. I was really pleased with the outcome! It has a nutty flavor, similar to wheat berries. It almost reminds me a little bit of wild rice. Try it in salads, risottos, and pilafs.
Freekeh Chickpea Salad
1 C. freekeh (unprepared)
1/2 tsp. sea salt
1/4 tsp. black pepper
1/2 C. fresh flat-leaf parsley, chopped
1 bunch green onions, finely chopped
1 15-oz. can chickpeas, drained and rinsed
2 oz. Feta cheese crumbles (1/2 of a 4-oz. container)
1/4 C. fresh lemon juice, more to taste
1 tsp. ground cumin
1 garlic clove, minced
6 Tbsp. extra-virgin olive oil
In a saucepan, bring freekeh and 2 1/2 C. water to a boil. Cover and reduce heat; simmer about 15 minutes until freekeh is tender. Cool slightly. Toss freekeh with the salt, pepper, parsley, onions, chickpeas and Feta crumbles. In a small bowl, whisk together the lemon juice, olive oil, garlic, and cumin. Pour over freekah and toss. Chill well.