1 cup freekeh, 2 cups chicken broth, 3 tablespoons apple cider vinegar, 1 tablespoon tahini, 1 teaspoon honey, 2 tablespoons olive oil, salt and ground black pepper to taste, ½ cup pomegranate seeds, ¼ cup red onion, minced, 2 tablespoons minced fresh mint, 2 tablespoons minced fresh parsley, ½ cup crushed pistachios
Instructions
In a medium saucepan, toast the freekeh over medium-high heat for 3 minutes until fragrant. Pour in the broth and bring to a simmer, then cover and cook for 20 minutes until the liquid is absorbed. Allow it to sit for 5 minutes before moving the freekeh to a bowl to cool. For the dressing, whisk vinegar, tahini, and honey together, then slowly add olive oil and season with salt and pepper. Mix the cooled freekeh with pomegranate seeds, onion, mint, and parsley. Toss the salad with the dressing, adding more salt and pepper if desired. Refrigerate for 30 minutes and top with pistachios just before serving to maintain their crunch.
Nutrition
Total Fat 12g 16%, Saturated Fat 1g 7%, Cholesterol 2mg 1%, Sodium 464mg 20%, Total Carbohydrate 32g 12%, Dietary Fiber 6g 22%, Total Sugars 6g, Protein 8g, Vitamin C 4mg 20%, Calcium 28mg 2%, Iron 1mg 5%, Potassium 199mg 4%
