Ingredients

• 1 cup Freekeh (smoked green wheat grain)
• 2 cups Water
• 1 medium Zucchini
• 1/2 medium Eggplant
• 1 large Red bell pepper
• 250 g Cherry tomatoes
• 1/2 small Red onion
• 3 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 400 g Chickpeas (canned, rinsed and drained)
• 1/4 cup Fresh parsley (chopped)
• 2 tbsp Fresh mint (chopped)
• 3 tbsp Lemon juice
• 4 tbsp Tahini (sesame paste)
• 1 clove Garlic (minced)
• 1 tbsp Za'atar (Middle Eastern spice blend)
• 2-4 tbsp Water (for dressing)

Instructions

1. 1

   Preheat oven to 200°C (400°F). Dice the zucchini, eggplant, bell pepper, and red onion. Place the vegetables and cherry tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.

2. 2

   Meanwhile, rinse the freekeh. In a saucepan, combine freekeh and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed and freekeh is tender. Fluff with a fork.

3. 3

   Prepare the dressing: In a small bowl, whisk together lemon juice, tahini, minced garlic, za'atar, and the remaining olive oil (1 tbsp). Gradually add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt to taste.

4. 4

   In a large salad bowl, combine the cooked freekeh, roasted vegetables, rinsed chickpeas, chopped fresh parsley, and chopped fresh mint.

5. 5

   Pour the dressing over the salad and gently toss to coat all ingredients evenly.

6. 6

   Serve the salad warm or at room temperature.