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–+ servings

Roasted Vegetable Freekeh Salad + Lemon Mint Vinaigrette

Print Recipe
A healthful, vegetable-full, freekeh salad.
Course Salads
Cuisine Middle Eastern
Keyword freekeh, lemon, mint, roasted vegetables, salad, Tomato, vinaigrette, whole grain, wholesome
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 servings
Calories 229
Author Laurie McNamara

Ingredients

FOR THE SALD:

  • 1½ cups cold water
  • 1 cup freekeh
  • 4½ tablespoon olive oil divided
  • 1¼ teaspoon kosher salt divided
  • 1 small eggplant cut into 3/4 inch pieces
  • 1½ cup cherry tomatoes
  • 4 tablespoons extra light olive oil or avocado oil
  • 4 cups fresh parsley leaves stems removed, washed and dried
  • 3 green onions sliced

FOR TEH DRESSING:

  • 2 clove garlic squeezed through a garlic press
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 lemon juiced
  • 1/4 cup olive oil

Instructions

  • Preheat oven to 400°.
  • Follow the directions on the freekeh package or combine the water, freekeh, 1/2 tablespoon oil and salt. Bring to a boil, cover and reduce heat to a low simmer. Cook for 15 minutes or until tender. Drain the remaining water (if any) and fluff with a fork.
  • Toss the eggplant with 3 tablespoons of safflower or sunflower oil and a pinch of salt. Toss the tomatoes in the remaining tablespoon of oil and a pinch of salt. Place vegetables in a preheated oven for 18 to 20 minutes.
  • Place the washed parsley tops into a food processor, pulse until finely minced.
  • In the meantime, in a small bowl (that has a tight fitting lid) combine the garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon juice, remaining 4 tablespoons of olive oil and mint. Secure the lid and shake to combine.
  • In a large bowl combine, cooked freekeh, roasted tomato and eggplant, green onions and parsley. Pour vinaigrette over top and toss to combine. Taste and season with more salt and pepper as desired.
  • Serve immediately or refrigerate until ready to serve.

Nutrition

Serving: 1g | Calories: 229kcal | Carbohydrates: 16g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 426mg | Potassium: 262mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2175IU | Vitamin C: 44mg | Calcium: 54mg | Iron: 2mg