Think of this as a more nutrient-dense tabbouleh salad with staying power, thanks to the addition of extra amounts of protein from chickpeas and white beans. It also gains more complexity with freekeh in place of bulgur. Made from young green wheat that’s been roasted, this whole grain has a toasty, nutty flavor profile and is higher in protein than most other grains. You’ll find freekeh at grocers specializing in Middle Eastern foods.
In a pickle
This method of quick pickling dried fruit, such as golden raisins, is a way to infuse dishes like grain-based salads with a sweet-vinegary pop of flavor. Also try it with dried apricots, cherries, and blueberries.
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Two Bean Freekeh Tabbouleh
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Ingredients
- 1/2 cup dried golden raisins
- 3 Tbsp red wine or white wine vinegar
- 1/2 tsp salt divided
- 1 1/2 cups freekeh
- 2 pinches salt
- 1 1/2 cups cooked or canned navy or cannellini beans
- 1 1/2 cups cooked or canned chickpeas
- 3 cups finely chopped curly kale
- 3 plum tomatoes seeded and diced
- 1 cup finely chopped parsley
- 1/3 cup roughly chopped pistachios
- 3 Tbsp lemon juice
- 2 Tbsp extra-virgin olive oil
- 2 garlic cloves peeled and finely chopped
Instructions
- In bowl, place golden raisins, vinegar, 2 Tbsp water, and 1/4 tsp salt. Stir together contents and let rest for at least 30 minutes.
- In medium saucepan, place freekeh, 3 1/2 cups water, and a couple pinches of salt. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes, or until freekeh is tender. Drain away any liquid that remains in the pot. Set freekeh aside in pot and let rest, covered, for 10 minutes, then fluff with a fork.
- In large bowl, place freekeh and toss with navy beans, chickpeas, kale, tomatoes, parsley, pistachios, and pickled raisins.
- In small bowl, whisk together lemon juice, olive oil, garlic, and remaining 1/4 tsp salt. Toss lemon dressing with freekeh mixture.
