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Chickpea and Black Bean Jewel Salad
August - Chickpea and Black Bean Jewel Salad


  • Water 2 cups
  • Salt 1⁄2 tsp., plus more to taste
  • Cilantro, fresh, minced 1⁄2 cup
  • Mint, fresh, chopped 1⁄2 cup
  • Green onions, whites, thinly sliced 1 cup (about 2 bunches)
  • Green onions, greens, chopped 1⁄4 cup
  • Black beans, cooked, or canned, 15 1⁄2 oz. drained and rinsed
  • Chickpeas, cooked, or canned, 15 1⁄2 oz. drained and rinsed
  • Red or yellow bell pepper, chopped 1 ea. into 1⁄2” squares
  • Cherry tomatoes, quartered 3 cups
  • Persian cucumber, chopped into 1⁄2” squares 1 ea.
  • Nuts, toasted and roughly broken 1⁄2 cup
  • Lemon juice 1⁄4 cup, plus additional as needed
  • Cumin seeds, lightly toasted, ground 1⁄2 tsp., plus additional as needed
  • Garam masala 1⁄4 tsp.
  • Extra-virgin olive oil 6 Tbsp.
August - Chickpea and Black Bean Jewel Salad


  1. Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking or
    stirring, until freekeh becomes fragrant, 2 to 3 minutes.

  2. Add 2 cups of water and salt and bring to a boil.

  3. Reduce heat to low, cover and simmer, 20-25 minutes or until water has been absorbed.

  4. Turn off heat and uncover. Place a clean dish towel or paper towel over the pot and return lid. Let sit at least
    10 minutes. Uncover an allow freekeh to cool another 10 minutes.

  5.  In a large bowl, combine freekeh, with all other ingredients. Taste and add more lemon juice if desired.

  6. Serve right away or let sit for up to 1 hour before serving.
Download the recipe here