Flavorful Freekeh Salad with Roasted Vegetables and Feta
This Hearty Freekeh Salad with Roasted Vegetables and Feta packs a flavorful punch with its vibrant ingredients. Roasted bell peppers and zucchini mingle with nutty freekeh, while creamy feta adds a rich touch. Perfect for meal prep or a satisfying lunch.
Ingredients
- 1 cup freekeh
- 2 cups mixed bell peppers red, yellow, green
- 1 medium red onion
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the freekeh according to package instructions.
- Chop the bell peppers, red onion, zucchini, and halve the cherry tomatoes.
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes or until the vegetables are golden and tender.
- Once the freekeh is cooked, fluff it with a fork in a large bowl.
- Mix in the roasted vegetables, cherry tomatoes, feta cheese, and parsley into the freekeh.
- Drizzle with lemon juice, adjusting to taste, then season with salt and pepper.
- Serve warm or at room temperature, garnished with a sprinkle of extra parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Serve it chilled or at room temperature for maximum flavor.