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Freekeh Salad with Tahini Dressing
Prep
10 mins
Cook
30 mins
Servings
6
Difficulty
Medium
This freekeh salad has become my go to weeknight dinner because it comes together in just forty minutes and feels fancy without any fuss. Freekeh is this wonderful roasted green wheat that I love for its nutty flavor and chewy texture, plus it's packed with fiber and protein so it actually keeps me full. The tahini dressing brings everything together with a creamy, tangy richness that makes even simple ingredients shine. Topped with pomegranate seeds, pistachios, and fresh herbs, it's colorful, delicious, and honestly one of the easiest salads I make when I want something that tastes way more complicated than it actually is.
Ella x
Ingredients
- 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
Detail level
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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