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.
- 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
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.
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.
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.
- 336 calories
- 10g total fat
- 1g saturated fat
- 0mg cholesterol
- 923mg sodium
- 54g carbohydrate (5g dietary fiber, 10g sugar)
- 14g protein