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Active time
5 minutes
Total time
45 minutes
6 servings

1 cup freekeh 

Kosher salt to taste

3 to 4 tablespoons lemon juice + more to taste

3 to 4 tablespoons extra virgin olive oil, to taste

Freshly ground black pepper, to taste

1 to 2 ears corn, cooked briefly, kernels removed

½ pint grape or small cherry tomatoes, halved (about 1 cup)

3 tablespoons chopped dill, or to taste

3 tablespoons chopped green onion

3 tablespoons chopped curly-leaf parsley

1 cup peeled, seeded, chopped cucumber

¾ to 1 cup chopped cooked chicken or canned tuna

Couple large handfuls of baby arugula (or chop larger leaves)

2 ounces feta cheese, small crumbles

  1. Cook freekeh in a generous amount of well salted water as you would pasta, until the grains are tender but still have some bite. 20-25 minutes for cracked, 40-45 minutes for whole.
  2. Add lemon juice, olive oil, salt and pepper to taste, then stir in the remaining ingredients. Taste; add more lemon juice, olive oil, salt and pepper if desired.




Recipe courtesy of Freekehlicious, LLC / Thomasina Nista. Food styled by Lynne Char Bennett. Photo by Craig Lee, The Chronicle / SF.



Calories: 250
Total Fat: 11g
Saturated Fat: 2.5g
Sodium: 115mg
Carbohydrate: 27g
Fiber: 4g
Total Sugars: 3g (Added Sugar: 0g)
Protein: 14g

Yield: 6 servings

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