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Spring Freekeh Salad with Asparagus, Peas and Radishes

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  • Author: Kelli of The Corner Kitchen
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 servings as a side dish 1x


  • 1 cup cracked freekeh
  • 2 cups water
  • 1 cup fresh peas
  • 1 bunch asparagus, ends trimmed and cut int 1/2-inch pieces
  • 6 large radishes, sliced thin
  • 1/3 cup crumbled feta
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cloves garlic, minced
  • 1/2 tablespoon honey
  • 1/4 cup olive oil
  • Salt
  • Fresh ground pepper


  1. Combine the cracked freekeh, water and a pinch of salt in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for approximately 15 minutes, until all the water has been absorbed. Remove the pan from the heat and cool completely.
  2. Meanwhile, to make the vinaigrette, whisk together the lemon juice, vinegar, garlic, honey and a pinch of salt & pepper in a small bowl. Slowly whisk in the olive oil, mixing until the vinaigrette has emulsified.
  3. In a large bowl combine the cooled freekeh, peas, asparagus, radishes and feta. Drizzle the desired amount of vinaigrette over top and mix to combine.
  4. Serve immediately, or store in a covered container in the refrigerator for up to four days.