Average: 3.5 (2 votes)
Active time
45 minutes
Total time
45 minutes
8 servings

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

  1. 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.
  2. 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.
  3. In a large bowl, toss the herb pesto with the cooled freekeh, chickpeas, red bell peppers and tomatoes.  Serve immediately or chilled.

Recipe Courtesy of Bob’s Red Mill Natural Foods.


Calories: 270
Total Fat: 17g
Saturated Fat: 2g
Sodium: 85mg
Carbohydrate: 27g
Fiber: 7g
Total Sugars: 6g (Added Sugar: 3g)
Protein: 8g

Yield: 8 servings

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This recipe needs to have the portion size. It says the number of servings and the nutrition facts, but none of that can be used without knowing the size of the serving.
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This salad is Awsome although I substituted barley for freekeh and pistachios for pine nuts and reduced the oil by 50% and increased the lemon to full cup…….received rave reviews at family birthday party…..we so enjoy the ideas and recipes from this website…..

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