Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 10 Ratings

Filled with chickpeas, avocado, and freekae, this salad is sure to keep you satisfied for hours. Make this salad up to four hours ahead of time for a quick meal later.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan bring 1 1/4 cups water to boiling; stir in freekah. Return to boiling; reduce heat. Cook, covered, 20 minutes or until most of the liquid is absorbed and freekah is tender. Drain any excess liquid.

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  • Meanwhile, in a large bowl combine the next seven ingredients (through garlic). Drizzle with oil and toss lightly to coat.

  • Place freekah in a sieve and run under cold water to cool quickly. Drain well. Stir into chickpea mixture. Season to taste with salt and pepper. Serve immediately or cover and chill up to 4 hours.

Nutrition Facts

362 calories; fat 19g; cholesterol 31mg; saturated fat 6g; carbohydrates 35g; mono fat 9g; poly fat 2g; insoluble fiber 11g; sugars 4g; protein 15g; vitamin a 1253.8IU; vitamin c 14.9mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.1mg; vitamin b6 0.3mg; folate 83.5mcg; vitamin b12 0.4mcg; sodium 556mg; potassium 397mg; calcium 169mg; iron 7.9mg.
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