Freekeh, Chickpea and Herb Salad Recipe (2024)

I took suggestions from others and added some feta cheese and a handful of Greek olives to the mix. I also threw in a handful of golden currants. The results were delicious!

Loved this salad, made per the recipe. Next time I will use home-cooked chickpeas. Served the leftovers the next day with feta cheese mixed in & roasted eggplant on the side. Sooo tasty!

Loved the flavors in this salad! Healthy, nutty, good combination of herbs, esp. ground cumin seeds.

This is a meal, not just a side dish. You can find several brands of freekeh at the vitacost.com store. While you're there, you can buy a lot, really a lot of other products as well.

I add canned sardines and chopped pistachios, and also I made the chickpeas from dried. Very fulfilling and healthy lunch.

This was excellent. My second go used fennel instead of celery and I'll try more changes.

Just made this as a vegan side dish for Thanksgiving...I tweaked the recipe a bit, including using Harissa spice mixture instead of cumin, which worked well.My main comment is that the amount of oil in the dressing made for a rather greasy end result. Next time I will cut the oil or just add the dressing in stages instead of at once to find the right consistency.Also added some chopped yellow and red bell pepper to the mixture at the end, just to give it a bit more color for the table.

Hard to find the freekeh but worth it -- this was delicious, healthful and fresh!

This is a delicious dish to showcase freekeh, and adaptable to a variety of tastes and preferences. I didn’t have leaves on my celery, so I subbed in baby chard - and, though it’s good as-is, added a small amount of feta I had lying around in the fridge. Toasted walnuts would also be a pleasant touch, but I’ll save that for next time. I doubled the recipe and now have work lunches for the week.

Followed the recipe to the letter-- toasting the cumin seed then grinding it, fresh mint and parsley, etc-- and it turned out exactly like tabouli. It's freekah tabouli. I don't understand the rave reviews. I added way more cumin, chopped dates, and feta cheese so I could bring it to a dinner and feel like I was giving people something new.

This was terrific and my first experience with freekeh. I substituted thin slices of red onion for the scallions because that's what I had. I added feta as others did and added the dressing with a light hand. It was also excellent as a leftover for lunch the next day. I'll happily make it again but freekeh can be hard to find (and I live in NYC) and pricey, so I think you could easily substitute farro, wheatberries, or even barley although the tender, chewy texture of the freekeh was wonderful.

Delicious! I made some adjustments as suggested by others: reduced olive oil to 4 Tbsp, used fennel in place of celery, added some olives and feta. My only dilemma was that it took way longer than 25 minutes for the freekeh to absorb the water. I cooked it on low for at least 45 minutes, then skipped the steaming under a dish towel instruction. Next I might reduce the amount of water and will definitely increase the amount of cumin.

This is so easy and delicious. I usually add a tahini sauce for some extra flavor.

Delicious!

Rather than adding all that olive oil, I drizzled the salad with walnut oil and added feta. Also added dukkah, an Egyptian spice blend wit ground nuts It was great.

Be careful of stones in the freekeh. I nearly lost a tooth! There's a video online about how to swirl it in water, sort of like panning for gold, only you're panning for small stones.

Swapped coriander seeds for cumin and chives/fresh coriander leaves for mint since it was what I had on hand. Added feta as suggested and also added the drained, rinsed chickpeas as the grain was cooking to remove the “can quality”. Phenomenal dish. So glad I randomly picked up the freekeh in the Middle Eastern shop the other day!

This recipe borders on the sublime, especially with a bit of feta added in. I wouldn’t change a thing.

Excellent recipe to iterate from. I added grilled halloumi and it sets it off so nicely! I love freekeh's smoky taste that adds a little something-something to the experience.

Decided to make this because I had some freekeh in the pantry. Short version of craziness... ended up subbing Buckwheat for the freekeh, jicama for the celery, and cutting the oil to 6 teaspoons instead of tablespoons. I'm sure the original is fabulous, but the subbed version was great! Will try freekeh sometime soon.

Added feta to the dish. Super flavorful!

Delicious! Couldn't find freekeh, so we made it with bulgar instead. Added chopped kalamata olives and feta

It was good.

Saute the chickpeas in olive oil first

This was terrific and my first experience with freekeh. I substituted thin slices of red onion for the scallions because that's what I had. I added feta as others did and added the dressing with a light hand. It was also excellent as a leftover for lunch the next day. I'll happily make it again but freekeh can be hard to find (and I live in NYC) and pricey, so I think you could easily substitute farro, wheatberries, or even barley although the tender, chewy texture of the freekeh was wonderful.

I couldn’t find freekeh so I used spelt farro. I’m eating it right now and I’m really enjoying it. I haven’t ever had freekeh só can’t make a comparison, but this seems to work. I also added feta as I’ve seen mentioned in other notes - yum.