Freekeh, chicken and pomegranate salad
- Published: 12 Aug 22
- Updated: 25 Mar 24
The beauty of this hearty chicken salad is that all you have to cook is the freekeh – a nutty grain with a pleasingly chewy texture.
Discover more delicious, purse-friendly ways to make meals with leftover chicken.
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Serves 4
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Hands-on time 20 min, plus cooling. Simmering time 20 min
Ingredients
- 200g freekeh
- Bunch spring onions, finely chopped
- ½ cucumber, cut into 1.5cm cubes
- Bunch flatleaf parsley, roughly chopped
- Bunch mint, roughly chopped
- 50g toasted flaked almonds
- 100g pomegranate seeds
- 250g cooked chicken, shredded
- 150g feta, crumbled into small pieces
- Grated zest and juice 1 lemon
For the dressing
- 100g natural yogurt
- 2 tbsp tahini
Method
- Put the freekeh in a saucepan and cover with 1 litre water and a good pinch of sea salt. Bring to the boil and simmer for 20 minutes until tender. Drain, then set aside to cool.
- Put the spring onions, cucumber, herbs, almonds and pomegranate seeds in a large serving bowl and gently toss together. Add the cooled freekeh, chicken, feta, lemon zest and juice, then season with salt and pepper. Gently mix to combine.
- Spoon the yogurt and tahini into a bowl with a pinch of salt and mix in 2 tbsp water to loosen. Serve the salad with a good drizzle of dressing
- Recipe from August 2022 Issue
Nutrition
- Calories
- 565kcals
- Fat
- 23.8g (7.4g saturated)
- Protein
- 38.6g
- Carbohydrates
- 43.4g (9.9g sugars)
- Fibre
- 11.3g
- Salt
- 1,1g
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Delicious, Freekeh may well be my new favourite grain, only change to the recipe …I added grated garlic to the tahini dressing, otherwise perfect, would be fantastic lunchbox recipe too with the sauce added to serve