Enjoy the taste of Turkey with this vegan freekeh salad, packed with fresh vegetables and herbs. This dish is perfect for a light lunch or as a side dish for a hearty dinner. The nutty flavor of freekeh combines beautifully with the tangy dressing, creating a refreshing and satisfying salad.
Ingredients
- 1 cup freekeh
- 2 cups water
- 1 cucumber, diced
- 1 tomato, diced
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Directions
- In a medium saucepan, combine the freekeh and water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the water is absorbed. Fluff with a fork and let cool.
- In a large mixing bowl, combine the cooked freekeh, cucumber, tomato, bell pepper, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Enjoy your vegan Turkish freekeh salad as a light and refreshing meal!
