Salads and appetizers
ChefMona Qasim
Grain Salad with Freekeh
A very tasty and highly nutritious recipe, especially for vegetarians seeking to compensate for the protein found in meat. A grain or legume salad that is easy to make and can be a complete meal.
Ingredients
Start here, then move straight into the method.
- 1 cup kidney beans
- 1 cup chickpeas
- 1 cup corn
- 2 onions
- 2 tomatoes
- 2 cucumbers
- 1/2 bunch fresh cilantro
- 1 cup mushrooms
- Ground black pepper
- Juice of 1 lemon
- 1 red hot pepper
- Olive oil
- A pinch of oregano and thyme
- 2 garlic cloves, mashed
Method
Follow the cooking sequence without leaving the page.
- Rinse the grains and cook them well, or use canned pre-cooked grains. For the mushrooms, you may use fresh or canned mushrooms as available.
- Mash the garlic and add the red chili; mash together and mix with the beans, chickpeas, and corn. Add the mushrooms and vegetables and mix well. Add lemon juice, salt, pepper, and olive oil and mix again.
- Serve in a bowl and garnish as desired with a pinch of hot red powder (chili powder).
Recipe tags
Salads and appetizersLevantVegetarianVeganGluten freeDairy free
