Empty My Fridge
This Chickpea + Freekeh Recipe is insanely good!
Ingredients
- Freekeh1 cup
- Canned chickpea400 ml
- Cucumber3
- Parsley15 g
- Mint10 g
- Hemp heart¼ cups
- Pomegranate2 tbsp
- Pickled red onion
- Olive oil⅓ cups
- Lemon¼ cups
- Tahini2 tbsp
- Za'atar2 tbsp
- Salt1 tsp
- Pepperto taste
Instructions
- Add the freekeh and water to a saucepan over medium-high heat. When the water just starts to boil, lower the heat to medium-low, stir, cover and cook for 20 minutes.
- Meanwhile, rinse and drain the canned chickpeas into a large bowl. Cut the mini cucumbers into small cubes and add them. Roughly chop the parsley and mint, add them, then add the hemp hearts.
- Combine the dressing ingredients in a jar, close the lid and shake well.
- Add the cooked freekeh to the bowl with the dressing (start with half and taste first) and mix well.
- Plate, garnish with pomegranate seeds and serve with pickled red onions.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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LemonCucumberChickpeaTahiniPomegranateCanned chickpeaPickled red onion
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