Freekeh, Chickpea, and Herb Salad | Martha Rose Shulman
Yield: 6 servings
- 1 cup freekeh
- ½ tsp salt, more to taste
- ½ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh mint
- 1 cup thinly sliced celery, plus 3 tablespoons chopped leaves
- 1 bunch scallions, finely chopped
- 1 can chickpeas, drained and rinsed
- ¼ cup fresh lemon juice, more to taste
- ½ tsp lightly toasted cumin seeds, ground, more to taste
- 1 garlic clove, minced or puréed (optional)
- 6 Tbsp extra-virgin olive oil
Heat a medium-sized heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil.
Reduce heat to low, cover, and simmer for 20 to 25 minutes or until water has been absorbed. Turn off the heat and uncover. Place a clean dish towel over the pot and return the lid. Let sit at least 10 minutes. Uncover and allow Freekeh to cool for another 10 minutes.
In a large bowl, combine freekeh, chopped herbs, celery, scallions, and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt, and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
TIP: The salad is best served within a few hours of tossing with the dressing, but it will keep for a few days in the refrigerator. The cooked freekeh will keep for 3 or 4 days in the refrigerator.
My Mother’s Lebanese Tabbouleh | cdilaura
- 1 cup fine bulgur (sometimes called #1)
- 1 bunch curly parsley
- 12 large mint leaves
- ½ English cucumber
- 5 scallions
- 3 medium tomatoes
- 2 lemons, juiced (about 6 tablespoons)
- ½ cup extra-virgin olive oil
- 1 pinch salt and pepper, plus more to taste
Put the bulgur in a bowl, cover it with an inch of just-boiled water, and let it sit at least 20 minutes. (It will double in size.)
Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.
Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop the scallions and tomatoes and add them to the cucumber, parsley, and mint.
Drain any remaining water out of the bulgur and add it to the vegetables.
Add the lemon juice, olive oil, salt, and pepper to the salad. Mix well, taste, and adjust the seasoning and olive oil as needed.
