Freekeh, Chickpea and Carrot Salad with Tahini-Dill Dressing


by Kelly Jane

about 1 year ago

Freekeh's one of my favorite hot new grains! It's actually an ancient wheat, harvested young and then roasted--nutty, like wheatberries or farro. Feel free to substitute with any other whole grain of your choice if you can't locate the freekeh.Tahini and dill combine to make a rich and fresh dressing that enhances all the earthy flavors of this unique and hearty salad.

Serves 4-6

  • 2 cups cracked Freekeh
  • 5 cups water
  • 1 pound carrots, peeled and 1/4 inch dice
  • 2 15 oz. cans no-salt-added chickpeas, drained and rinsed
  • 1/4 cup tahini
  • juice of one lemon
  • juice of one orange
  • 2 tablespoons honey
  • 1 tablespoon low sodium tamari
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flake
  • 1/4 cup chopped dill
  • water to thin out sauce
  • sea salt and fresh ground pepper
  1. Place 5 cups cold water and 2 cups Freekeh in a large saucepan. Bring to boil. Reduce heat to low, cover with a tightly fitting lid and simmer for 25-30 minutes stirring occasionally until most of the water is absorbed and freekeh is tender with a bit of chew. Some water may remain; strain if necessary. Combine cooked freekeh, chickpeas and carrots in a large bowl.
  2. In a small bowl, combine tahini, lemon and orange juice, honey, tamari, garlic, red pepper flake and dill. Add 2-4 tablespoons of water to thin out dressing and whisk.
  3. Pour tahini dressing over Freekeh mixture. Mix to combine. Season to taste. Transfer to a large serve platter and serve warm, cold or at room temperature.

Nutrition Info:


  • 336 calories
  • 10g total fat
  • 1g saturated fat
  • 0mg cholesterol
  • 923mg sodium
  • 54g carbohydrate (5g dietary fiber, 10g sugar)
  • 14g protein
0 Comments Add a Comment

You can post comments here after you log in.

Recent Foodpickles