Ingredients

• 1 cup Freekeh
• 4 Medium carrots
• 1 can (400g) Canned chickpeas, drained and rinsed
• 3 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Sweet paprika
• 1/4 teaspoon Ground cinnamon
• 1/4 teaspoon Cayenne pepper (optional)
• 1/2 cup Fresh parsley, chopped
• 1/4 cup Fresh mint, chopped
• to taste Salt
• to taste Black pepper
• 1/4 cup Tahini (for dressing)
• 2 tablespoons Fresh lemon juice (for dressing)
• 1 Small garlic clove, finely minced (for dressing)
• 3-4 tablespoons Cold water (for dressing)
• 1/4 teaspoon Salt (for dressing)

Instructions

1. 1

   Preheat oven to 200°C (400°F). Peel and cut carrots into 1-2 cm cubes. In a large bowl, toss carrots with 1 tablespoon olive oil, cumin, coriander, paprika, cinnamon, cayenne (if using), a pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

2. 2

   While the carrots are roasting, rinse the freekeh under cold water. In a medium saucepan, combine freekeh with 2 cups water (or vegetable broth for more flavor) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the freekeh is tender and water is absorbed. Drain any excess water if necessary and fluff with a fork.

3. 3

   In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually whisk in cold water, 1 tablespoon at a time, until a creamy, pourable consistency is achieved. Taste and adjust seasoning as needed.

4. 4

   In a large bowl, combine the cooked freekeh, roasted carrots, and drained chickpeas. Add the chopped fresh parsley and chopped fresh mint. Pour the lemon-tahini dressing over the salad and gently toss to coat all ingredients.

5. 5

   Serve the freekeh salad warm or at room temperature as a side dish. Can be garnished with toasted sesame seeds or slivered almonds for extra texture.