Chickpea and Freekeh Salad

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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
Servings:
4
Yield:
5 cups

Ingredients

  • 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

Directions

  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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