Chef’s Tip

Look for sun-dried tomatoes, olives, and roasted red pepper or Peppadew pepper in the deli section of grocery stores. Rotisserie chicken offers ready-to-go protein, but quality canned salmon or tuna can serve as suitable replacements.

Nutrition Bonus

Freekeh packs an impressive 7 grams of protein per ¼ cup serving, contains less fat than quinoa, and has three times the fiber content of brown rice.

SEE ALSO: Chocolate Teff Protein Pudding

Ingredients

  • 1 1/2 cup freekeh
  • salt
  • 2 medium sweet potatoes, cubed
  • 3 tbsp extra-virgin olive oil
  • 2 cups sliced rotisserie chicken
  • 1 cup sliced oil-packed sun-dried tomatoes
  • 2 large carrots, chopped
  • 1 cup sliced roasted red pepper or Peppadew (piquanté) pepper
  • 1 cup chopped flat-leaf parsley
  • 1/2 cup sliced kalamata olives
  • 1/3 cup chopped walnuts
  • 4 oz crumbled feta cheese
  • 1/4 cup tahini
  • 1 1/2 tsp smoked paprika
  • 1/2 lemon (juice)

Directions

  1. Place freekeh, 3 cups water, and a couple pinches of salt in a medium-size saucepan. Bring to a boil, reduce heat to medium-low, and simmer covered for 20 minutes, or until freekeh is tender and water has absorbed. Set aside covered for 5 minutes and then fluff with a fork.
  2. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp oil, spread out on a baking sheet, and roast for 20 minutes.
  3. In a large bowl, toss together freekeh, sweet potatoes, chicken, tomatoes, carrots, red pepper, parsley, olives, walnuts, and feta. In a separate bowl, whisk together tahini, 2 tbsp olive oil, paprika, and lemon juice. Toss salad with tahini dressing.
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