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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..., to dress up a grain salad. Chickpeas give it enough heft to be an entree, and fresh basil and jalapeno brighten things up. —clintonhillbilly
cup freekeh, uncooked
ripe tomatoes, chopped
recipe April Bloomfield's Lemon Caper dressing
cup high quality olives
cup fresh basil, torn or chopped up
ounces French feta
can chickpeas, drained and rinsed
- 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.
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Road Trip Snack