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Close-up of a colorful freekeh tabbouleh salad with parsley, pomegranate seeds, beetroot, cherry tomatoes, and diced green apple served in a bowl.

Freekeh Tabbouleh

Freekeh Tabbouleh is a fresh twist on the classic Lebanese salad. It combines chopped parsley with nutty freekeh, pomegranate, green apple, beetroot, and cherry tomatoes, all tossed in a bright lemon and olive oil dressing. This colorful and refreshing salad brings new texture and flavor to the traditional tabbouleh.
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Prep Time 15 minutes
Total Time 13 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Video

Ingredients
  

  • 2 cup parsley finely chopped
  • 3/4 cup boiled freekeh
  • 1 cup green apple small dice
  • 3/4 cup boiled beetroot small dice
  • 1 tbsp fresh mint chopped
  • 2 tbsp spring onion finely sliced
  • 1/4 cup pomegranate seeds
  • 3/4 cup cherry tomatoes halved
Tabbouleh Dressing
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1 tbsp pomegranate molasses
  • 1 pinch cinnamon powder

Method
 

  1. Place the chopped parsley in a large mixing bowl.
  2. Add the boiled freekeh and gently mix.
  3. Add the diced green apple, boiled beetroot, mint, spring onion, pomegranate seeds, and cherry tomatoes.
  4. In a separate bowl, prepare the dressing by mixing olive oil, lemon juice, balsamic vinegar, salt, pomegranate molasses, and a pinch of cinnamon.
  5. Pour the dressing over the salad and mix gently until everything is well combined.
  6. Taste and adjust seasoning if needed. Serve immediately for the freshest flavor.