Mediterranean Freekeh Salad with Collard Greens and Chickpeas

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

We are grasping for a little color around here in Seattle lately; spring can’t come soon enough. I know most of you are feeling the same way, and this salad of fennel, collards, sesame seeds and freekah was really born from a need for a fresh, bright, easy lunch that would allude to the fact that outdoor picnics are maybe — just maybe — not that far away.

Ingredients

1/3 cup (45 grams) sesame seeds
1 cup (185 grams) freekeh
1 bunch collard greens, de-stemmed, leaves thinly sliced (about 2 cups)
1 cup (170 grams) rinsed and drained chickpeas
1 small fennel bulb, quartered, cored and thinly sliced
2 small garlic cloves, finely minced
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 1/2 tablespoons za’atar
1 teaspoon ground coriander
1 teaspoon ground allspice
Pinch sea salt and ground pepper

Instructions

Warm a small, dry saucepan over medium heat and add the sesame seeds. Toast until fragrant and light golden-brown, 6 to 7 minutes. Shake the pan periodically to avoid burning. Once toasted, pour the seeds onto a clean plate and aside to cool.
Bring a medium pot of water to boil and add the freekeh. Bring back to a boil, then cover the pot and reduce the heat to low. Simmer for 15 to 20 minutes, or until the grains are al dente. Drain excess water and set aside.
In a large bowl, combine cooked freekeh, collard greens, chickpeas, and fennel. Whisk together garlic, tahini, lemon juice, red wine vinegar, and spices for the dressing in a small bowl. Season with salt and pepper. Toss the salad with the dressing; season with additional salt and pepper as needed. Sprinkle the sesame seeds over top before serving.
Enjoy room temperature or cold. Cover and refrigerate leftovers for up to three days.