This Freekeh & Leek Salad with Miso Dressing is packed with delicious flavours.
![Freekeh & Leek Salad with Miso Dressing [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/05/Freekeh-Leek-Salad-with-Miso-Dressing-vegan-by-The-Flexitarian-v83-683x1024.png)
This Freekeh & Leek Salad with Miso Dressing is packed with delicious flavours.
My fridge is in mid-week dire straits as the kids have worked their way through this week’s supply already. Another growth spurt coming up surely!
Craving something healthy and fresh, I decided to make a salad with the only thing left in my vegetable drawer – two humble leeks!
In less than 30 mins, I whipped up this recipe for a nutritious and healthy lunch. The miso and ginger dressing adds just the right amount of zing.
I use Freekeh which has a nice texture. I really like its earthy and nutty taste. You can buy freekeh in health stores. For those of you who are not familiar with it, freekeh is toasted wheat harvested when still green. It is high in protein, fibre, iron, calcium, zinc and has a low GI.
If you need a gluten-free option, feel free to replace freekeh with any other grain.
![Freekeh & Leek Salad with Miso Dressing [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/04/Freekeh-Leek-Salad-with-Miso-Dressing-vegan-by-The-Flexitarian-v800v2-300x300.jpg)
Freekeh & Leek Salad with Miso Dressing [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g freekeh
- 2 medium leeks
- 200 g chickpeas
- 2 Tbsp white miso paste
- juice of 1 lemon
- 3 Tbsp rice vinegar
- 1 garlic clove – crushed
- 1/2 red onion – finely chopped
- 1 thumb of ginger root
- 2 handfuls walnuts
- 1 handful chopped coriander leaves
Instructions
- Cook the freekeh according to pack instructions. Alternatively, place the freekeh with 500ml [US 2cups] of water in a saucepan. Heat and cook for around 15 mins. The freekeh should be cooked but still have a bite. Drain any extra liquid and set it aside.
- While the freekeh is cooking, heat some water in another saucepan. Cut the leeks in 2cm [0.8 inches] chunks. When the water is boiling, add the leeks to the saucepan and cook until tender (around 10 mins).
- Meanwhile make the dressing by mixing together miso, vinegar, lemon juice, garlic and ginger.
- Once cooked, drain the freekeh and leeks. Add the chickpeas. Toss with dressing.
- Add the finely sliced onion, chopped coriander and walnut. Toss again until well mixed.
- Serve at room temperature.
Nutrition
Find this recipe online:
Freekeh & Leek Salad with Miso Dressing [vegan]
https://theflexitarian.co.uk/recipe-items/freekeh-leek-salad-miso-dressing-vegan/
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If you make it exactly as the recipe says, you’ll end up with very sour porridgde. The 100g of freekeh needs only about 300ml of water (I added about 380 and it was overcooked). The dressing was too sour from the lemon juice alone, even before I added vinegar. I had to balance it out with honey. Otherwise the recipe is nice, I’ll make it again but will adjust the amount of liquid and will add only tablespoon or two of lemon juice.
Thanks for your feedback. I think it is always best to check the pack instructions as cooking time and water amount will depend on the type of freekeh you use. Annabelle x