- Bring water to a boil in a small saucepan. Add cracked freekeh, reduce heat, partially cover and let simmer until liquid has absorbed, about 10 – 15 minutes. Drain thoroughly and let cool for 30 minutes.
- In a food processor or blender, puree parsley, mint, lemon zest and juice for about 15 seconds. Add the toasted pine nuts, salt and pepper and puree until smooth, another 15 seconds. With the machine running, slowly drizzle in the olive oil. Continue to process until smooth.
- In a large bowl, toss the herb pesto with the cooled freekeh, chickpeas, red bell peppers and tomatoes. Serve immediately or chilled.
Ingredients:
2 cups water
1 cup cracked freekeh
2 cups fresh parsley (50g)
1 cup fresh mint (25g)
2 tsp lemon zest (from 1 Lemon)
½ cup lemon juice (from 2 Lemons)
½ cup toasted pine nuts
1 tsp salt
½ tsp ground black pepper
⅓ cup olive oil
15 oz cooked chickpeas
2 medium red bell peppers, diced
2 large tomatoes, diced
Nutrition:
Calories: 270, Total Fat: 17g, Saturated Fat: 2g, Sodium: 85mg, Carbohydrate: 27g, Fiber: 7g, Total Sugars: 6g (Added Sugar: 3g), Protein: 8g
Author:
Recipe Courtesy of Bob’s Red Mill Natural Foods.
Dietary choice:
Vegetarian Vegan
Description:
We served this tabbouleh inspired herbal salad from Bob’s Red Mill at our 2014 Whole Grains Conference, and after so many requests for the recipe from conference attendees, we knew that we had to share it.
