Salads Recipes

Freekeh, broccoli & chickpea salad

4.50 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Salads Recipes
Servings 4 servings
Calories 385 kcal


  • 300g broccoli, cut into small florets
  • 250g cherry tomatoes, halved
  • ¾ cup cracked freekeh
  • 400g can chickpeas, rinsed, drained
  • ½ cup fresh basil leaves, coarsely chopped
  • ¼ cup fresh flat-leaf parsley leaves, coarsely chopped
  • 2 tbs toasted sunflower seeds
  • 1 tbs balsamic vinegar
  • 2 tsp lemon juice
  • 1 tbs extra-virgin olive oil


  • Preheat oven to 200°C and line a large baking tray with baking paper. Spread broccoli on prepared tray and lightly drizzle with olive oil. Bake for 5 minutes. Add tomatoes to tray and bake for a further 8-10 minutes or until tomatoes are wilted and broccoli is tender.
  • Meanwhile, cook freekeh in a large saucepan of lightly salted boiling water for 12-15 minutes or until al dente. Rinse under cold running water. Drain well and squeeze out as much excess water as possible. Transfer to a large bowl with the roasted vegetables, chickpeas, herbs and sunflower seeds.
  • Whisk together the vinegar, olive oil and lemon juice. Pour dressing over salad and gently toss to combine. Serve sprinkled with extra herbs if desired.


  • I like to add some steamed edamame to further boost protein and veg content.
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