This Chickpea + Freekeh Recipe is insanely good!

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LEARN HOW TO MAKE A REFRESHING + HEARTY FREEKEH SALAD RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Once I discovered this ingredient, I cannot stop using it! Join me in this episode and learn how to make a delicious freekeh salad recipe perfect for the summer weather! Let's begin!
Salad Ingredients:
1 cup freekeh
2 cups water
400ml canned chickpeas
3 mini cucumbers
15g parsley
10g mint
1/4 cup hemp hearts
2 tbsp pomegranate seeds
pickled red onions to serve
Dressing Ingredients:
1/3 cup olive oil
1/4 cup lemon juice
2 tbsp tahini
2 tbsp za'atar
1 tsp salt
pepper to taste
Directions:
1. Add the freekeh and water to a saucepan and heat on medium high heat. When the water just begins to boil, turn the heat down to medium low. Give it a stir, then, cover and cook for 20mins
2. In the meantime, rinse and drain the canned chickpeas and add to a large mixing bowl. Chop the mini cucumbers into small cubes and add to the bowl. Roughly chop the parsley and mint. Then, add to the bowl along with the hemp hearts
3. Make the dressing by combining the dressing ingredients in a jar. Close the lid and give it a good shake
4. Add the cooked freekeh to the mixing bowl along with the dressing (add half and taste first). Mix together to combine. Plate and garnish with the pomegranate seeds and serve with some pickled red onions
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and TH-cam chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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