Freekah, Chickpea And Herb Salad

• 1 cup freekeh
• 1/2 teaspoon salt, more to taste
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 cup thinly sliced celery, plus 3 tablespoons chopped leaves
• 1 bunch scallions, finely chopped
• 1 can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice, more to taste
• 1/2 tsp lightly toasted cumin seeds, ground, more to taste
• 1 garlic clove, minced or pureed (optional)
• 6 tbsp extra-virgin olive oil

1. Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil.
2. Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
3. In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
4. Advance preparation: The salad is best served within a few hours of tossing with the dressing, but it will keep for a few days in the refrigerator. The cooked freekeh will keep for 3 or 4 days in the refrigerator.

freekeh, salt, flatleaf, ubc, celery, scallions, chickpeas, ubc, cumin seeds, garlic, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/freekah-chickpea-and-herb-salad-53072321 (may not work)