Za’atar Freekeh with Zucchini and Chickpeas

Cold Meals for a Break

3 cold grain-salad portions · Active 20 min · Total 1 hr 40 min

Freekeh has a pleasant chew and a gently smoky flavor that works well in a cold break-time meal. This version pairs it with browned zucchini, chickpeas and a lemony za’atar dressing. It is a grain salad rather than a bowl of leaves, so the main components hold up well after chilling. The zucchini is cooked hot and quickly; soft, waterlogged pieces would make the packed salad lose its definition.

Jump to ingredients

Freekeh lunch salad with browned zucchini, chickpeas and za’atar.

Cook the grain you bought

Freekeh is sold whole or cracked, and the cooking times are quite different. This recipe uses cracked freekeh, usually ready in about twenty-five minutes. Follow a longer package time if necessary rather than stopping at a hard center. Drain any excess water and spread the cooked grain out in a shallow container to cool promptly. It should retain separate, chewy pieces rather than resemble porridge.

Brown zucchini in batches

Give the sliced zucchini a hot pan and enough space. A crowded skillet traps its water and turns the pieces pale and floppy. Brown one layer, turn it once, and remove it while the center still has a little resistance. Chill cooked components before assembling a work portion. Dressing can be mixed in ahead; the herbs are livelier if folded through close to packing.

Ingredients

  • 3/4 cup cracked freekeh (135 g)
  • 3 cups water (720 ml)
  • 2 medium zucchini, cut into 1/2-inch half-moons (350 g)
  • 2 tablespoons olive oil (30 ml), divided
  • 1 can chickpeas (15 oz/425 g), drained and rinsed
  • 2 tablespoons lemon juice (30 ml)
  • 2 teaspoons za’atar containing sesame
  • 1/2 teaspoon fine salt, divided
  • 1/4 cup chopped parsley (15 g)
  • 3 scallions, thinly sliced

Set out

Medium saucepan, 12-inch skillet, Shallow cooling container, Large bowl

Allergens

Wheat, Sesame. Check labels and substitutions.

Make it

  1. Put freekeh, water and 1/4 teaspoon salt in the saucepan. Bring to a boil, cover loosely and simmer for 20–25 minutes or according to the package, until tender with a little chew. Drain excess water.
  2. Meanwhile, heat 1 tablespoon oil in the skillet over medium-high. Brown zucchini in two batches, about 3 minutes on the first side and 2 minutes after turning. Sprinkle with the remaining salt.
  3. Spread freekeh and zucchini in shallow containers and refrigerate promptly to cool. Do not leave them on the counter for an extended cooling period.
  4. Whisk remaining oil, lemon juice and za’atar in the bowl. Fold in the chilled freekeh, zucchini and chickpeas.
  5. Add parsley and scallions, then divide among three covered lunch containers. Keep chilled until serving.

For a break with no microwave

This salad is intended to be enjoyed cold. Use a broad, shallow lunchbox so a fork can reach grain and vegetables together rather than burying the zucchini under a deep pile of freekeh.

Timing

Total includes an estimated 60 minutes of refrigerator chilling; wait until the cooked components are fully cold before packing, even if that takes longer.

A useful detail

Za’atar mixtures vary in salt. Taste the dressing before adding any additional salt beyond the measured amount.

Another way

  • Use cooked pearl barley instead of freekeh, adjusting its cooking time to the package.
  • Add diced cucumber at serving for a fresh crunch; carry it separately so it does not wet the grain.

Keep it well

Keep the assembled salad at 40°F/4°C or below for up to 3 days. Refrigerate cooked ingredients within 2 hours, or 1 hour above 90°F/32°C. Transport in an insulated bag with two cold sources and refrigerate at work; serve cold.

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