Freekeh Salad with Mint-Parsley Pesto

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by | Updated: December 4th, 2016

Can’t get enough of rice bowls? Quick, easy and incredibly versatile, rice bowls can make fun, healthy dinners or simple, grab-and-go lunches. But it’s time to kick the old standard up a notch. Ditch the rice, and instead, fill your bowl with cracked freekeh. High in fiber and protein, this delicious whole grain is easy to love. In this recipe, its smoky, nutty flavor pairs with a refreshing mint, parsley and lemon pesto for a fresh, light meal for perfect busy weeknights.

Pesto Freekeh & Chickpea Salad

Freekeh Salad with Mint-Parsley Pesto


1 cup cracked freekeh
2 cups water
2 large tomatoes, diced
2 medium red bell peppers, diced
15 oz. garbanzo beans, cooked

Mint-Parsley Pesto
2 cups fresh parsley
1 cup fresh mint
½ cup pine nuts, toasted
2 tsp. lemon zest (about 1 lemon)
1 tsp. salt
½ tsp. ground black pepper
½ cup fresh lemon juice (about 2 lemons)
1/3 cup extra virgin olive oil


  1. In a small saucepan, bring water to boil. Stir in freekeh and reduce heat to simmer for 10-15 until the water has been absorbed.
  2. In a food processor or blender, puree the herbs with the lemon zest and juice. Once well combined, add nuts, salt and pepper. Process until smooth. Add olive oil through the spout while blending.
  3. Once the freekeh has cooled, add to a large mixing bowl. Add the diced tomatoes, bell peppers and beans. Pour over the pesto and mixed until thoroughly incorporated.

If you’re hungry for more, download our vegan recipe book.