2 cups cooked freekeh (or quinoa, farro, brown rice) (cooled after cooking)
1 can garbanzo beans, drained and rinsed
1/2 cup diced English cucumber
1/4 cup golden raisins
1 pint of roasted grape tomatoes*
1/4-1/2 cup feta cheese (omit the feta cheese for a vegan salad)
2 tablespoons chopped fresh mint
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 red onion, diced
2 cloves minced garlic
1/2 teaspoon of cumin
A pinch of oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice from 1/2-1 whole lemon
Toss the first 7 ingredients in a large bowl.
In a smaller bowl, whisk together the olive oil, red wine vinegar, onion, garlic, cumin, oregano, salt and pepper.
Pour the vinaigrette over the freekeh mixture and toss gently to combine.
Sprinkle the juice of half a lemon over the salad. Taste and add more salt, pepper and/or lemon juice to taste.
Keeps for several days.
Preheat the oven to 400 degrees. Cut the tomatoes in half and toss with a teaspoon of olive oil. Sprinkle with salt. Place the tomatoes on a baking dish lined with parchment paper. Roast for 20-30 minutes until the tomatoes burst and start to shrivel.