Freekeh, Chickpea, & Herb Salad

Ingredients

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

Directions

Step 1
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.
Step 2
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.
Step 3
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.

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