Palestinian Freekeh and Chickpea Salad with Preserved Lemon and Mint
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Ingredients
- 250 g freekeh
- 400 g tinned chickpeas
- 1 preserved lemon
- 15 g fresh mint, chopped
- 100 g labneh
- 2 tbsp pomegranate seeds
- 4 tbsp olive oil
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 517 kcal
- Protein
- 16.9 g
- Carbohydrate
- 57.4 g
- of which sugars
- 3.4 g
- Fat
- 21 g
- of which saturates
- 4.6 g
- Fibre
- 15.1 g
- Salt
- 1.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the freekeh in plenty of boiling salted water for 20-25 minutes until tender, then drain well and cool slightly.
- 2
Whisk the olive oil and lemon juice together, season with salt and pepper.
- 3
Toss the freekeh with the chickpeas, preserved lemon, mint and dressing.
- 4
Spoon onto a platter and dot with the labneh.
- 5
Scatter over the pomegranate seeds to serve.
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