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.
- Serves 4
- 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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