Freekeh Salad with Tahini Dressing

Name: Freekeh Salad with Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 cup freekeh 1 cup freekeh; 2 cups chicken broth 2 cups chicken broth; 3 tablespoons apple cider vinegar 3 tablespoons apple cider vinegar; 1 tablespoon tahini 1 tablespoon tahini; 1 teaspoon honey 1 teaspoon honey; 2 tablespoons olive oil, salt and ground black pepper to taste 2 tablespoons olive oil, salt and ground black pepper to taste; ½ cup pomegranate seeds ½ cup pomegranate seeds; ¼ cup red onion, minced ¼ cup red onion, minced; 2 tablespoons minced fresh mint 2 tablespoons minced fresh mint; 2 tablespoons minced fresh parsley 2 tablespoons minced fresh parsley; ½ cup crushed pistachios ½ cup crushed pistachios

Prep: 10 minsCook: 30 mins

Prep

10 mins

Cook

30 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-Free

(0)

Ingredients

Servings:

11 cup freekeh
22 cups chicken broth
33 tablespoons apple cider vinegar
11 tablespoon tahini
11 teaspoon honey
22 tablespoons olive oil, salt and ground black pepper to taste
½ cup pomegranate seeds½ cup pomegranate seeds
¼ cup red onion, minced¼ cup red onion, minced
22 tablespoons minced fresh mint
22 tablespoons minced fresh parsley
½ cup crushed pistachios½ cup crushed pistachios

Instructions

1
Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
2
Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
3
Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

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