Green Freekeh Salad, with Smoked Almonds, and Pomegranate is an amazing Eastern Mediterranean salad with fresh, tasty flavors of the Levant (Lebanon) and Syria. Seriously delicious and uncommon in the West.

Green Freekeh Salad

Green Freekeh Salad, with Smoked Almonds and Pomegranate
Prep time
Total time
Recipe type: Salads
Cuisine: Middle Eastern
Serves: 6 portions
  • 1 pound plus 1/4 Cup (500g) freekeh (buy online or from any Middle Eastern store)
  • 1 bunch flat-leaf parsley
  • 1/2 bunch fresh mint, chopped
  • 1/2 bunch dill
  • 1 bunch spring onions, finely chopped
  • 1 can chickpeas, drained and tossed in a pan with smoked cumin and paprika
  • juice of 1/2 a lemon, more to taste if you prefer
  • 1 pinch cumin seeds, toasted and ground
  • 1 garlic clove, minced or pureed (optional)
  • a pinch of sea salt
  • 6 Tablespoons extra-virgin olive oil
  • a scattering of pumpkin seeds
  • 1 pomegranate, deseeded (seeds only)
  • a handful of smoked almonds, coarsely cut
  1. Heat a medium-sized heavy saucepan over a medium heat and add the freekeh. Toast in the dry pan, shaking or stirring for 2-3 minutes until the freekeh becomes fragrant.
  2. Add the freekeh to a pan of boiling water, the grain should be whole but soft when pressed with your fingers. Boil for around 15-20 minutes.
  3. Drain the freekeh and run under a cold tap to stop it cooking and becoming mushy.
  4. In a large bowl, combine the freekeh with the chopped herbs, spring onions and chickpeas, then toss together.
  5. In another bowl, lightly whisk together lemon juice, cumin, garlic, salt and olive oil, then toss with the salad.
  6. Scatter the pomegranate seeds, almonds and pumpkins seeds on the top, then give it one last toss and it’s ready.
  7. Serve right away or let sit for up to 1 hour. It will keep for 3 or 4 days in the fridge.
  8. Can be served with roast chicken, lamb or fresh bread, or simply on its own as a salad.


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