I love Middle Eastern spices and recently had a chance to try out the Roasted Chickpea & Freekeh Salad recipe from my Blue Apron subscription. All I can say is "Yum" ! The smokey harissa paste and the tangy, lemon labneh just made every taste bud in my mouth dance with joy. Best yet this dish is vegetarian and easy to make.
Time 25-35 Min
2 Servings
Ingredients
1 15.5 oz can Chickpeas
1 Lemon
2 oz Dried Medjool Dates
1 Shallot
1/4 cup Labneh Cheese
1/2 cup Cracked Freekeh
1 bunch Parsley
6 oz Carrots
1 Tbsp Red Harissa Paste
2 tbsp Sliced Roasted Almonds
Directions:
1. Prepare and roast the chickpeas:
Place an oven rack in the center of the oven then preheat to 450 Fahrenheit.
- Fill a medium pot 3/4 of the way up with salt and water; cover and heat to boiling on high.
- Drain and rinse the chickpeas. Spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry, discard the paper towels and any loose chickpea skins.
- Drizzle the dried chickpeas with olive oil and season with salt and pepper, toss to coat. Arrange in an even layer.
- Roast, steering halfway through, 2222 minutes, or until slightly crispy (be careful as the chickpeas may pop as they roast). Move from the often. Taste, then season with salt and pepper if desired.
2. Cook the Freekeh:
- Meanwhile, add the freekeh to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat.
- Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper, steer to combine. Cover to keep warm.
3. Prepare the ingredients and make the shallot dressing
- Meanwhile, wash and dry the fresh produce.
- Peel the carrots, half lengthwise, then finely sliced crosswise.
- Pit and roughly chop the dates.
- Roughly chop the parsley leaves and stems.
- Zest the lemon to get 1 teaspoon. Quarter and deseed the lemon.
- Peel the shallot and finally chop to get 2 tablespoons. Place in a bowl, add the lemon zest and juice of two lemons wedges. Slowly whisk in 1 teaspoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.
4. Cook and glaze the Carrots:
- In the medium pan (Nonstick, if you have one), Heat 1 teaspoon of olive oil on medium-high heat until hot.
- Add the sliced carrots, season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.
- Add chopped dates, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the harissa paste as you like, depending on how spicy you like the dish to be.
- Cook, stirring frequently, 2 to 4 minutes, or until the carrots are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5. Make the Lemon Labneh
Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.
6. Finish & serve your dish:
To the pot of cooked freekeh, add the shallot dressing, glazed carrots, and roasted chickpeas, then stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with lemon labneh, almonds, and chopped parsley. Enjoy!
