Vegan Turkish Freekeh Salad (Firik Salatasi) recipe

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Ingredients

¾ cup freekeh
1 cup water
½ teaspoon salt
3 tablespoons extra-virgin olive oil, or more to taste
1 lemon, zested and juiced
1 yellow bell pepper, finely chopped
1 bunch green onions, finely chopped
1 small bunch fresh flat-leaf parsley leaves, chopped
4 sprigs fresh mint, chopped
2 tablespoons pomegranate seeds, or to taste
4 lettuce leaves

Nutrition Info

262.1 calories
carbohydrate: 37 g
cholesterol: : -
fat: 11.8 g
fiber: 8.8 g
protein: 7.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 310.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse freekeh in a sieve under cold running water. Drain. Place into a pot, add water and salt, and bring to a boil over medium heat. Reduce heat to low, cover, and cook until water has been absorbed and freekeh is soft, 15 to 18 minutes.

  2. Transfer freekeh to a bowl. Mix in olive oil and lemon juice. Set aside to cool, about 10 minutes.

  3. Add bell pepper, green onions, parsley, and mint to freekeh, mix well. Stir in lemon zest and pomegranate seeds. Serve on lettuce leaves.

Recipe Yield

4 servings

Recipe Note

Freekeh is a protein-rich super grain made from roasted green wheat that is cooked similar to rice. This vegan Turkish salad is simple to make and full of Middle Eastern flavors.

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