With a nutty, smoky flavor, freekeh is the bacon of whole grains (and we mean that in a good way).
It has more protein than quinoa and double the fiber, and it delivers the same vision-protecting antioxidant duo (lutein and zeaxanthin) found in leafy greens.
Nutrition (per serving)
Calories: 642; protein: 37g; carbs: 50g; fat: 33g
Makes 4 servings
- 1 cup freekeh
- 3 Tbsp tahini
- 2 Tbsp olive oil
- Juice of 1/2 lemon
- 1 tsp smoked paprika
- Salt, to taste
- 2 cups sliced cooked chicken
- 3/4 cup sliced oil-packed sun-dried tomatoes
- 1 cup sliced roasted red pepper
- 1 cup sliced marinated artichoke hearts
- 1/2 cup flat-leaf parsley
- 1/2 cup chopped walnuts
- 2 oz crumbled feta
How to make it
Cook freekeh according to package directions. Cover, set aside for 5 minutes, then fluff with a fork.
Whisk together tahini, olive oil, lemon juice, paprika, and salt. Whisk in warm water, 1 Tbsp at a time, until smooth.
Divide freekeh and remaining ingredients among bowls. Top with dressing.