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Freekeh Lentil Salad with Chickpeas and California Avocado

Freekeh Lentil Salad with Chickpeas and California Avocado


Total time:

20 min

Prep time:

20 min

Cook time:


The foundation for this recipe starts with whole grain freekeh, an ancient grain, and builds from there with lentils, chickpeas, radishes, California Avocados, fresh mint, green onion, and a simply delicious dressing of lemon juice, honey, Dijon mustard, and olive oil. If we had to choose a few words to describe this salad, it would be luscious, hearty, and crunchy.

California Avocados are a nutrient dense fruit. One fifth of a medium avocado (the equivalent of three thin slices) has just 50 calories, 2 grams of fiber, and nearly 20 vitamins and minerals including potassium. They're also incredibly versatile, lending a lovely creamy texture to this dish.


Serving Size: 8

4 Tbsp. Extra virgin olive oil
3 Tbsp. lemon juice (juice of 1 lemon)
2 Tbsp. honey
1 Tbsp. lemon zest (zest of 1 lemon)
1 Tbsp. Dijon mustard
1/2 tsp. kosher salt
1/8 tsp. black pepper
3 cups cooked cracked freekeh*
1 1/2 cups cooked lentils
1 cup canned, reduced-sodium chickpeas, drained and rinsed
2 ripe, Fresh California Avocados, seeded, peeled, and cut into ¾-inch pieces**
4 medium-size radishes, thinly sliced and halved
3 green onions, white and light green parts, thinly sliced
1/4 cup packed fresh mint leaves, torn into pieces, plus extra whole leaves for garnish

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  1. Place the olive oil, lemon juice, honey, zest, mustard, salt, and pepper in a bowl and whisk until well combined, or add to a small Mason jar, cover with a lid, and shake vigorously until combined. Set aside.
  2. Place the freekeh, lentils, chickpeas, avocados, radish slices, green onions, and mint in a large serving bowl and stir gently to combine. Re-whisk or shake the dressing, drizzle on top, and toss the salad gently to combine. Season with salt and pepper to taste, and garnish with extra mint leaves.

*Notes: We cooked the freekeh in water, but you can cook it in vegetable or chicken broth for additional flavor as desired.

Beverage Pairing: Club Soda or seltzer with lemon juice, a lemon slice, and torn mint leaves.

Serving Suggestion: Serve as a side dish or main meal for a summer picnic or cookout. To boost the protein even more, top with grilled tofu, chicken, turkey, or shrimp.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

(About 1 1/3 cups): Calories 270; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 1.5 g, Mono 8 g); Cholesterol 0 mg; Sodium 160 mg; Potassium 470 mg; Total Carbohydrates 35 g; Dietary Fiber 9 g; Total Sugars 6 g; Protein 9 g; Vitamin A 148 IU; Vitamin C 8 mg; Calcium 38 mg; Iron 3.6 mg; Vitamin D 0 IU; Folate 132 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 4%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • appetizer
  • dairy free
  • grains
  • salad

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