Salada cítrica de freekeh com feijão

Ingredientes

• 1 cup freekeh (325 g)
• 2 1/4 cups chicken broth or water (530 ml)
• 1/2 teaspoon kosher salt
• 2 cups Arugula (packed)
• 540 ml canned mixed beans or chickpeas (drained and rinsed)
• 4 Persian cucumbers (finely chopped)
• 1/4 sweet white onion (sliced)
• 1/4 cup green onions (trimmed and chopped)
• 1/4 cup fresh mint (finely chopped)
• 1/2 cup parsley (finely chopped)
• 1/4 cup fresh oregano (optional)
• 1/2 cup walnuts or pumpkin seeds (chopped (optional))
• 1/2 cup raisins ((optional))
• 1/4 cup extra virgin olive oil (45 ml)
• 1/2 cup lemon juice (approx. juice of 2 large lemons)
• 1 tablespoon dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon kosher salt (more per preference)
• 1/4 teaspoon black pepper (more per preference)

Modo de preparo

1. 1

   --- To Cook the Freekeh: ---

2. 2

   Spread the freekeh grains on a large surface and pick through the grains with your fingers to remove any small stones or impurities.

3. 3

   Wash the grains with water and drain. Add them to a medium sauce pan along with the water or chicken broth and the salt. Bring to a boil, then cover and cook on low heat for 30 to 40 minutes, until the grains are soft and chewy.

4. 4

   Allow the freekeh to cool down for 10 minutes then proceed with the salad.

5. 5

   --- To Make the Salad: ---

6. 6

   Wash and drain the mixed beans or chickpeas (either can be used). Finely chop the cucumbers and green onions, and slice the sweet white onions.

7. 7

   Finely chop the parsley, mint and oregano (if using).

8. 8

   In a large bowl, combine the freekeh, arugula, cucumbers, green onions, white onions, beans and all the herbs.

9. 9

   For the dressing, combine the olive oil, lemon juice, dijon mustard, honey, salt and pepper in a small jar and shake the ingredients to combine.

10. 10

    Pour the dressing over the salad, toss to mix and enjoy!