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Freekeh Salad With Cucumber, Pistachios, and Mint [Vegan]

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OK, first things first. What’s freekeh, you ask? Well, it’s an ancient form of wheat that’s harvested very young, resulting in superior nutritional content. The whole grain form of freekeh is chewy like barley, while the cracked grain variety is more like bulgur. But freekeh has a slightly smoky flavor all its own.

Freekeh is all the rage among chefs right now, but it’s been popular in the Middle East for centuries. While freekeh is known for being native to Lebanon, Jordan, Syria, and Egypt, most of the freekeh available in the U.S. right now is manufactured by an Australian company (go figure). If you want to dig a little deeper on freekeh, check out my other freekeh recipe – it includes another good salad recipe.

Meanwhile, I give you this freekeh salad with lots of my favorite things: cucumbers, mint, toasted pistachios, raisins and pomegranate molasses. I topped it off with some fat-free feta cheese, but if you want to make the salad vegan, just leave the cheese off (obviously!).

Freekeh Salad With Cucumber, Pistachios, and Mint [Vegan]

This Recipe is :

Dairy Free Vegan




  • 3 cups cooked freekeh, whole or cracked grain (cooled after cooking)
  • 1 cup diced cucumber
  • 1/2 cup pistachios, toasted
  • 1/4 cup sultana or golden raisins
  • 2-3 scallions, thinly sliced
  • 3 tablespoons chopped fresh mint
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon pomegranate molasses (if you don’t have it, make your own)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegan feta


  1. Toss the freekeh with the cucumbers, pistachios, raisins, scallions and mint.
  2. In a bowl, whisk together the olive oil, lemon juice, pomegranate molasses, salt, and pepper. Mix gently with the freekeh. Top with vegan feta cheese, if desired.
  3. Keeps for several days, but warm leftovers up to room temperature.





Cathy Elton is a Brooklyn–based writer who has the rare blog that focuses specifically on heart-healthy food. She came to this subject the hard way, as a result of finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying and adventurous. She shares her original recipes on What Would Cathy Eat?



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6 comments on “Freekeh Salad With Cucumber, Pistachios, and Mint [Vegan]”

Click to add comment
LA Reilly
4 Years Ago

Where to buy?

Lily McCrindle
4 Years Ago

So u cool it?

Laurie McGoldrick
03 Dec 2013

treat it like rice or quinoa...hot, or cold in salads...it's pretty vesatile...

Lily McCrindle
4 Years Ago

Gotta be honest.. Never heard of it . What's it taste like

Laurie McGoldrick
03 Dec 2013

almost like bulgur wheat...quite a nutty flavor...

Laurie McGoldrick
4 Years Ago

love freekeh!


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