Chickpea and Freekeh Salad


Filled with chickpeas, avocado, and freekeh, 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.

Chickpea and Freekah Salad
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
5 cups


  • ½ cup uncooked freekeh

  • 1 15-16 ounce can chickpeas (garbanzo beans), rinsed and drained

  • 1 avocado, halved, seeded, peeled, and cubed

  • 3 ounce feta cheese, cubed

  • 2 ounce salami, chopped

  • ½ cup chopped fresh mint

  • ½ cup chopped fresh Italian parsley

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • Salt and black pepper


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

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

  3. Place freekeh 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 (per serving)

362 Calories
19g Fat
35g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 362
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 30%
Cholesterol 31mg 10%
Sodium 556mg 24%
Total Carbohydrate 35g 13%
Total Sugars 4g
Protein 15g
Vitamin C 14.9mg 75%
Calcium 169mg 13%
Iron 7.9mg 44%
Potassium 397mg 8%
Folate, total 83.5mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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