Freekeh with Tahini, Chickpeas, and Pomegranate

Freekeh with Tahini, Chickpeas, and Pomegranate

Freekeh with Tahini, Chickpeas and Pomegranate

Cracked freekeh is tossed in a creamy tahini vinaigrette with chickpeas, pomegranates and almonds to create a crunchy and addictive whole grain side dish or meatless main.

 Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

 Servings: 4 Calories: 412kcal

 Author:  Liz Della Croce


  • 1 cup uncooked Bob’s Red Mill Whole Grain Cracked Freekeh
  • 1 cup pomegranate seeds about 1 fruit
  • 15 ounce can chickpeas drained and rinsed
  • 1/2 cup blanched almond slices toasted
  • 1 juice of lemon
  • 2 tablespoons tahini
  • 2 tablespoons warm water
  • 1 clove garlic grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley


  1. Prepare freekeh according to package instructions then place in a large bowl.
  2. Add pomegranate seeds and chickpeas to the bowl with the freekeh.
  3. Toast almond slices in a 350 degree oven until slightly brown, 5-7 minutes, then add to the bowl.
  4. In a small bowl, whisk together lemon juice, tahini, warm water, garlic, salt and pepper. Drizzle over the freekeh, pomegranate and chickpeas then toss well.
  5. Stir in toasted almonds and fresh parsley to serve.


Can be served warm, room temperature or chilled.


Calories: 412kcal | Carbohydrates: 61.6g | Protein: 17.4g | Fat: 14.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 13.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 612mg | Fiber: 16.2g | Sugar: 9.3g

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