Image for Freekeh Salad with Kale, Tomatoes & Garlic Scapes
Freekah Salad with Kale, Tomatoes & Garlic Scapes
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  • CourseMain Dish, Salad, Side dish
  • CuisineVegan, Vegetarian
  • 1 cup dried freekeh
  • 1/2 tsp smoked paprika
  • 1/2 bunch kale, finely chopped
  • 1/2 pint grape tomatoes, halved
  • 1 whole juice of 1 lemon
  • 3-4 Tbsp extra virgin olive oil
  • 1 pinch salt and pepper, to taste
  1. Cook freekah according to package directions, adding paprika and salt to taste.
  2. Once grains are tender and water has been soaked up, uncover and let cool.
  3. Combine the chopped vegetables in a large mixing bowl and add the olive oil, lemon juice, and salt & pepper.
  4. Fold in the cooled freekeh and toss. Serve immediately or cover and chill for up to two days.
Recipe Notes

Adapted from


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