Greenwheat Freekeh & Chickpea Salad

This is a super quick, easy and fresh tasting substantial salad that I developed recently in order to help save me time and money (buying lunch out etc). It combines the goodness of whole grains with the mighty chickpea, and a bunch of raw fruit and veggies, to deliver a satisfying meal (in itself or as part of a normal/bigger lunch) which will help keep the fire burning throughout the day.

N.B. This recipe calls for Greenwheat Freekeh, which may not be available in your local store, but you can use any preferred grain (I have included a number of alternative suggestions – amongst which include some gluten free options). See the variations and sourcing ingredients sections at the end of the recipe for this info.

 

Greenwheat Freekeh & Chickpea Salad     (serves 2-3)


Preparation time: 10 minutes  | Cooking time: 10-15 minutes


Ingredients:

Salad
• 100g-125g Greenwheat Freekeh or prefered grain (see Variations)
• 1x can of Chickpeas
• A good handful of sliced Black Olives
• 1/2 a Yellow Bell Pepper (any colour is fine though)
• 1/2 a Red Onion
• 5x Cherry Tomatoes diced
• A good handful of finely chopped fresh Coriander

Dressing
• 3 tbsp Extra Virgin Olive Oil
• 1 tsp Balsamic Vinegar
• Juice of 1/2 Lemon or Lime
• 1/2 tsp Sea Salt
• 1/4 tsp ground Black Pepper

Garnish (Optional)

• 1 tbsp Chia Seed
• 1/2 Avocado diced


Equipment/Materials:

• Mixing Bowl
• Fine Sieve


Directions:

1. Bring the Greenwheat Freekeh (or preferred alternative) to a boil in a pan and then simmer on a medium heat for 15 minutes (or until soft enough to your liking – I prefer them to be not too soft for salads).

Note: If using an alternative to greenwheat freekeh, follow cooking directions on packet.

2. Meanwhile, dice the bell pepper, red onion and cherry tomatoes and mix together well with the black olives (slice if not using pre-sliced) and chickpeas (drained and rinsed) in your mixing bowl. Add and mix in the finely chopped coriander.

3. In a separate small bowl make the dressing. Mix together the olive oil, balsamic vinegar, lemon or lime juice, the sea salt and black pepper and then mix into your salad mixture.

4.  Once the grains are done cooking, drain and rinse them in a fine sieve with cold water for 15-20 seconds – until grains have cooled.

5. Finally, add the rinsed and drained grains to the salad, stir in well, add any optional garnishes then serve up and enjoy!

You can keep this refrigerated for a day or two – it’s great as a work or day trip lunch.

 


Variations:

If you can’t find any Greenwheat Freekeh simply swap with your preferred grain. Some suggestions below:

Bulgur Wheat or Cous Cous.
– (Gluten Free) Buckwheat, Roasted Buckwheat or Rice (boil-in-the-bag or microwaveable type if time is limited).


Be sure to share a photo of your creation(s) and some words with The Salty Vegan!
Tag and/or hashtag @thesaltyvegan on Instagram and Facebook.


 

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