Freekeh! Smoky, Tangy, Lemony Wheat With Creamy French Feta

• 1 cup freekeh, uncooked
• 2 ripe tomatoes, chopped
• 3/4 recipe April Bloomfield's Lemon Caper dressing
• 3/4 cup high quality olives
• 2/3 cup fresh basil, torn or chopped up
• 3 ounces French feta
• 1 can chickpeas, drained and rinsed
• 1/2 jalapeno, minced
• 2 cups water

1. First, put 1 cup freekeh and 2 cups water in a saucepan and bring to a boil. Cover and simmer for about 40 minutes, until freekeh is soft. It will retain a slightly chewy texture.
2. While the freekeh is cooking, make April Bloomfield's Lemon Caper dressing. The leftover 1/4 recipe is great over fish or asparagus with hard-boiled eggs.
3. When freekeh is cooked, add dressing, tomatoes, feta, chickpeas, jalapeno, and olives to put and toss to combine. Ideally, let it cool down to room temperature before serving.

freekeh, tomatoes, caper dressing, olives, fresh basil, chickpeas, water

Taken from food52.com/recipes/22483-freekeh-smoky-tangy-lemony-wheat-with-creamy-french-feta (may not work)