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    Oh My Veggies » Vegetarian Recipes » Salads

    Freekeh, Zucchini, and Pistachio Salad

    Published: Aug 17, 2020 · by Nicole · Updated: Sep 16, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Freekeh, Zucchini & Pistachio SaladFreekeh is made from roasted green wheat—high in protein and fiber. This Freekeh, Zucchini, and Pistachio Salad recipe is a great way to use it!

    Getting "Freekeh"

    Have I mentioned before that Chris works from home too? Our offices are across from each other and I bother him constantly. I'm pretty much the work-at-home equivalent of that obnoxious person on the other side of your cubicle who will not shut up. As I was getting ready to write this post, I asked Chris, "What is there to say about freekeh? I don't know what to write."

    "Are you kidding?! It's called 'freekeh.' The post writes itself."

    So yeah, I guess I could go the easy route and make fun of the name. Freekeh! If you go to the grocery store and ask for it, hilarious misunderstands ensue. "Hello, teenage grocery store worker. I need to get freekeh. Can you help?" And then, before you know it, a store manager is escorting you out, while you plead, "I just want to get freekeh! Freekeh!!" and he's all, "Ma'am, please don't make a scene." And when someone asks you not to make a scene, you've probably already made a scene. You will never be able to shop at that Piggly Wiggly again! Anyway, all this is to say, maybe you should order your freekeh online.

    FreekehWhat Is Freekeh?

    But no, I'm not going to go the cheap and easy route! (Except that I already did. See paragraph above.) Earlier this year, I said that I'd post more recipes using whole grains and since freekeh is pretty popular right now, I thought I'd tackle that next. But what is freekeh? Well, I'm glad you asked!

    To me, freekeh is bulgur's tastier, more colorfully named whole grain cousin. It's made from green wheat that's been roasted, which is what gives it its toasty flavor. It's high in both protein and fiber and it's quick and easy to make too—use 2 ½ cups of water (or broth) for every cup of uncooked freekeh, bring them to a boil in a saucepan, then reduce heat, cover, and simmer for about 20 minutes.

    Freekeh, Zucchini & Pistachio SaladAbout the Recipe

    One of the easiest ways to use any whole grain that's new to you is to put it in a salad. You can really never go wrong with a salad. So that's what I did here! I made a simple dressing with fresh lemon juice and high-quality olive oil tossed that with the freekeh, fresh zucchini from the farmers market, and pistachios. But you can mix things up with different veggies, nuts, and other add-ins.

    More Freekeh Recipes

    Are you looking for more ideas on how to use freekeh? Here are some recipes from other food blogs:

    Freekeh with Tabbouleh from Leaf + Grain
    Sweet Curried Freekeh Salad from Vegan Miam
    Pomegranate-Glazed Freekeh Kofte from Herbivoracious
    Artichoke Freekeh Risotto from David Lebovitz

    Freekeh, Zucchini & Pistachio Salad Recipe

    Freekeh, Zucchini, and Pistachio Salad

    A simple salad made with freekeh, fresh zucchini, and pistachios.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Freekeh, Zucchini, and Pistachio Salad, simple salad recipe, vegan salad recipe, vegetarian salad recipe
    Servings: 4 servings
    Calories: 221kcal
    Author: Oh My Veggies

    Ingredients

    • 1 cup uncooked freekeh
    • 2 ½ cup vegetable broth
    • 1 small zucchini quartered lengthwise and sliced
    • ¼ cup chopped roasted pistachios
    • 2 tbsp chopped parsley
    • 1 tbsp olive oil
    • 1 tbsp fresh lemon juice
    • salt and pepper to taste
    • lemon wedges for serving (optional)
    US Customary - Metric

    Instructions

    • Bring the freekeh and broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 20–25 minutes, until tender. Drain off any excess liquid if necessary.
    • Transfer the freekeh to a large bowl and toss it with the zucchini, pistachios, and parsley. Stir in the olive oil and lemon juice and season with salt and pepper to taste.
    • Serve with lemon wedges, if using.

    Nutrition

    Calories: 221kcalCarbohydrates: 32gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 593mgPotassium: 222mgFiber: 5gSugar: 4gVitamin A: 611IUVitamin C: 13mgCalcium: 39mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    This post was originally published on 1 August 2013.

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    Salads, Vegan Recipes, Vegan Salads, Vegetarian Recipes 30 minutes or less, freekeh, salads, summer, zucchini

    Reader Interactions

    Comments

    1. Kelly @ Texas Type A Mom says

      August 04, 2013 at 8:59 pm

      I love Chris' comment - my husband would totally say the same thing! And I was thing freaky freekeh just reading the title!

      Reply
    2. Lisa @ Greek Vegetarian says

      August 05, 2013 at 9:50 pm

      Oh this looks gorgeous! And your recount on buying freekeh – hilarious!

      Reply
    3. Liz @ I Spy Plum Pie says

      August 07, 2013 at 8:34 pm

      Yum! And with a name like freekeh why wouldn't you want to cook with it!

      Reply
    4. Tobyfran says

      May 01, 2014 at 1:20 pm

      You can buy freekeh at Costco. Don't know how old this entry is so you may already know.

      Reply
      • Kiersten Frase says

        May 02, 2014 at 2:05 pm

        Thanks for the tip!

        Reply
    5. Larkster says

      May 28, 2015 at 5:06 pm

      This was delicious. I used bulgar instead of freekeh....didn't have pistachios so couldn't add them. But you know what? It was delicious AND my husband enjoyed it too! It almost had a sweet taste, using bulgar....or maybe that was just my imagination. Anyway, it is on the MAKE AGAIN list of good healthy veggie side dishes. Thanks for the recipe.

      Reply
    6. ayudiahrespatih says

      July 26, 2015 at 8:53 pm

      This turned out wonderfully. Such a great recipe... Thanks...

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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