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..., to dress up a grain salad. Chickpeas give it enough heft to be an entree, and fresh basil and jalapeno brighten things up. —clintonhillbilly
ripe tomatoes, chopped
recipe April Bloomfield's Lemon Caper dressing
high quality olives
fresh basil, torn or chopped up
can chickpeas, drained and rinsed
In This Recipe
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.
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.
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.