Freekeh! Smoky, Tangy, Lemony Wheat with Creamy French Feta

By • June 11, 2013 • 2 Comments

10 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I am in love with freekeh, green wheat that is roasted and has a smoky flavor and a nutty texture. It is perfect with creamy french feta, nice ripe tomatoes, and olive oil. Here, I used April Bloomfield's Lemon Caper dressing, http://food52.com/recipes/16940-april-bloomfield-s-lemon-caper-dressing, to dress up a grain salad. Chickpeas give it enough heft to be an entree, and fresh basil and jalapeno brighten things up.clintonhillbilly

Serves 4

  • 1 cup freekeh, uncooked
  • 2 ripe tomatoes, chopped
  • 3/4 recipe April Bloomfield's Lemon Caper dressing
  • 3/4 cups high quality olives
  • 2/3 cups fresh basil, torn or chopped up
  • 3 ounces French feta
  • 1 can chickpeas, drained and rinsed
  • 1/2 jalapeno, minced
  • 2 cups water
  1. First, put 1 cup freekeh and 2 cups water in a saucepan and bring to a boil. Cover and simmer for about 40 minutes, until freekeh is soft. It will retain a slightly chewy texture.
  2. While the freekeh is cooking, make April Bloomfield's Lemon Caper dressing. The leftover 1/4 recipe is great over fish or asparagus with hard-boiled eggs.
  3. When freekeh is cooked, add dressing, tomatoes, feta, chickpeas, jalapeno, and olives to put and toss to combine. Ideally, let it cool down to room temperature before serving.
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Default-small

8 months ago clintonhillbilly

I'm very glad you enjoyed it, and thanks for leaving a nice comment!

Image

8 months ago KakiSue

balanced, bright, filling, and tasty. worked for me as a side dish to protein, but I will easily gobble this as a leftover for lunch