Mediterranean Freekeh Salad with Roasted Chickpeas

This healthy, flavor-packed Mediterranean Freekeh Salad will quickly become a staple in your dinner rotation. Option to serve as a light vegetarian entree or along with fish or chicken.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Freekeh Salad, Whole Grain Salad
Servings: 4 as an entree
Calories: 384kcal
Author: Kelli


  • 1 cup cracked freekeh uncooked
  • 2 ½ cups low-sodium vegetable broth or water
  • 2 medium zucchini sliced
  • ½ pint cherry tomatoes halved
  • 1 can chickpeas drained, rinsed, and patted dry
  • 2 tablespoons olive oil
  • Salt and pepper
  • 3 ounces feta crumbled or diced
  • Juice of 1 lemon


  • Preheat oven to 375oF and cover a large baking sheet with parchment paper.
  • Meanwhile, place zucchini, tomatoes, and chickpeas in a large mixing bowl. Toss with olive oil, salt and pepper, then pour onto prepared baking sheet. Arrange vegetables and chickpeas in an even layer and then roast for 20-25 minutes, or until soft.
  • While vegetables are cooking, place freekeh and broth in a medium-sized pot. Bring to a boil over high heat. Once boiling, cover and reduce heat to a simmer. Cook for 15-20 minutes, or until soft, but still chewy.
  • Combine cooked freekeh, roasted vegetables, and cooked chickpeas in a large bowl. Add diced feta and lemon juice, stirring well to combine. Serve immediately or store in fridge for at least 3 hours for a chilled grain salad. Leftovers keep in fridge for up to 6 days.


Nutrition for 1/4 of recipe: 384 calories, 14 g fat (4 g saturated fat), 49 g carbohydrate, 9 g fiber, 9 g sugar, 16 g protein