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Freekeh with Tahini, Chickpeas and Pomegranate {Whole Grains Challenge}

Freekeh with Tahini, Chickpeas and Pomegranate {Whole Grains Challenge}

Updated: / Published: by Liz DellaCroce

Cracked freekeh is tossed in a creamy tahini vinaigrette with chickpeas, pomegranates and almonds to create a crunchy and addictive whole grain side dish or meatless main.

It’s time to kick off Week 4 of the Healthy New Year 6-Week Challenge with one of my favorite ingredients of all time: whole grains! As you know, I’ve been eating whole grains my entire life. I grew up eating buckwheat pancakes, steel cut oats, whole wheat bread and bulgur wheat pilaf instead of white rice.

Now that I’m cooking for my own family, not much has changed. In addition to those timeless classics, I also love finding new and creative ways to incorporate farro, spelt, quinoa and other ancient grains into my family’s diet on a daily basis. In fact, my very first blog post features another oldie but goodie: wheat berries!

Needless to say, one of my longest and most treasured brand partnerships is with Bob’s Red Mill, my trusted resource for everything whole grain including whole wheat pastry flour, flax seed meal and much, much more. One of my new favorite grains is Freekeh, a young green wheat that has been toasted and cracked. It reminds me of a nuttier version of the bulgur wheat my mom made me as a kid.

Freekeh, like any whole grain, is ideal for making ahead in a large batch and using throughout the week sprinkled in soups, tossed in to salads or as a simple side dish on it’s own. Unlike traditional pasta, a baked potato or white rice, freekeh and other whole grains are complex carbohydrates. Due to the higher content of fiber and protein, they take longer for your body to break down which keeps you satisfied longer. (Read: not craving 20 more french fries because you don’t feel full.)  

This week, in honor of the Healthy New Year 6-Week Challenge, I urge you to swap out at least one refined carbohydrate a day with a whole grain. Dara has cooked up an incredible Hearty Mushroom, Farro and Ginger Soup you won’t want to miss.

Your fork is waiting.

Freekeh with Tahini, Chickpeas and Pomegranate

Cracked freekeh is tossed in a creamy tahini vinaigrette with chickpeas, pomegranates and almonds to create a crunchy and addictive whole grain side dish or meatless main.

Course Side Dish

Cuisine Lebanese

Keyword freekeh side dish

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes


Calories 412kcal


  • 1 cup uncooked Bob’s Red Mill Whole Grain Cracked Freekeh
  • 1 cup pomegranate seeds (about 1 fruit)
  • 15 ounce can chickpeas (drained and rinsed)
  • 1/2 cup blanched almond slices (toasted)
  • 1 juice of lemon
  • 2 tablespoons tahini
  • 2 tablespoons warm water
  • 1 clove garlic (grated)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley


  • Prepare freekeh according to package instructions then place in a large bowl.

  • Add pomegranate seeds and chickpeas to the bowl with the freekeh.

  • Toast almond slices in a 350 degree oven until slightly brown, 5-7 minutes, then add to the bowl.

  • In a small bowl, whisk together lemon juice, tahini, warm water, garlic, salt and pepper. Drizzle over the freekeh, pomegranate and chickpeas then toss well.

  • Stir in toasted almonds and fresh parsley to serve.

Chef’s Notes:

Can be served warm, room temperature or chilled.

Get Featured On Instagram!Did you make this recipe? If so tag @thelemonbowl using the hashtag #thelemonbowl to be featured!


Calories: 412kcal | Carbohydrates: 61.6g | Protein: 17.4g | Fat: 14.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 13.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 612mg | Fiber: 16.2g | Sugar: 9.3g

Disclosure: We are thrilled to have Bob’s Red Mill as a sponsor of the Healthy New Year 6-Week Challenge. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are my own.

A challenge is always so much more fun, and dare we say easier, when you have challenge buddies to keep you motivated and exchange ideas with. Dara and I are excited to share ideas with all of you in our Facebook group, and on Twitter and Instagram using the hashtag #HealthyNewYear. Be sure to tag Dara (@cookincanuck) and me (@thelemonbowl) on Instagram when you post a #HealthyNewYear photo, and feel free to share your photos, ideas and questions in the Facebook group.

Want some more delicious dishes? Check out my Pinterest Board!

About Liz Della Croce

Liz is the founder and creator of The Lemon Bowl. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker and The Cooking Channel.
Read More about me!

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