This salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips.

EatingWell Magazine, March 2022


Credit: Jacob Fox

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Combine water and freekeh in a medium saucepan and bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the liquid is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain any remaining liquid. Spread the freekeh out on a rimmed baking sheet to cool.

  • Meanwhile, combine mint, orange juice, lemon juice, garlic, salt and pepper in a large bowl. Whisk in oil and transfer 1/4 cup of the dressing to a medium bowl. Add fennel, snap peas, radishes and oranges to the medium bowl and toss to combine.

  • Add the freekeh and lima beans to the remaining dressing in the large bowl and toss to combine. Serve the fennel mixture over the freekeh mixture. Garnish with more mint, if desired.

To make ahead:

Refrigerate for up to 1 day.


Made from a variety of young wheat, this hearty grain is named for the way it's processed. "Freekeh" is derived from the Arabic word meaning "to rub," referring to the way roasted freekeh's outer casing is removed. Sometimes it's then cracked, making the freekeh quicker-cooking. Look for it near other grains in well-stocked grocery stores.

Nutrition Facts

1 1/2 cups
389 calories; protein 12g; carbohydrates 55g; dietary fiber 11g; sugars 12g; fat 15g; saturated fat 2g; sodium 339mg; potassium 867mg.