FREEKEH, CHICKPEA AND HERB SALAD

Freekeh, Chickpea and Herb Salad image

Provided by @MakeItYours

Number Of Ingredients 11

1 cup freekeh
1/2 teaspoon salt , more to taste
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup thinly sliced celery , plus 3 tablespoons chopped leaves
1 bunch scallions , finely chopped
1 can chickpeas , drained and rinsed
1/4 cup fresh lemon juice , more to taste
1/2 teaspoon lightly toasted cumin seeds , ground, more to taste
1 garlic clove, minced or puréed (optional)
6 tablespoons extra-virgin olive oil

Steps:

Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil. Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes. In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.