Dill Freekah and Roasted Carrot Salad

Dill Freekah and Roasted Carrot Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Indian Cuisine Diabetes Cookbook. Recipe Credit: . Photo Credit: Renée Comet.

Freekeh is a roasted young, green wheat grain. It has a significant amount of fiber. Lucky for our health and taste buds, it’s becoming more readily available everywhere and can easily be purchased online. However, if you don’t have freekeh, you can make this recipe with 2 1/2 cups of any other cooked whole grain, such as bulgur wheat, brown rice, or barley. Whether made with freekeh or another grain, this recipe is designed to be served as a salad. But it’s equally tasty served at room temperature or warm as a side dish, if you prefer.

  • Prep time
    18 min
  • Cook time
    52 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 210

  • Total Fat 8g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 460mg
  • Total Carbohydrate 33g
    • Dietary Fiber 5g
    • Total Sugars 2g
  • Protein 7g
  • Potassium 355mg
  • Phosphorus 170mg

Choices/Exchanges: 1 1/2 Starch, 1 Vegetable, 1 1/2 Fat



  • freekeh
    1 cup
  • red onion (finely diced)
    1/3 cup
  • Extra Virgin Olive Oil (divided)
    2 tbsp
  • sea salt (divided)
    3/4 tsp
  • freshly ground ( black pepper)
    1/2 tsp
  • jumbo carrots (very thinly sliced crosswise (about 1/8 inch thick))
  • Juice of 1/2 lemon
    1 1/2 tbsp
  • fresh dill or tarragon (chopped)
    1 tbsp


  1. Cook the freekeh according to package directions. Or, add the freekeh and 3 cups cold water to a medium saucepan and bring to a boil over high heat. Stir, cover, reduce heat to low, and simmer until the freekeh is tender, about 40 minutes for whole-grain freekeh (or 20 minutes for cracked freekeh). Remove from heat and let stand for 5 minutes. Drain any remaining water. (Makes 2 1/2 cups.)

  2. Transfer the cooked freekeh to a medium bowl and immediately stir in the onion, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the pepper. Set aside to slightly cool, about 20 minutes, stirring a couple times. Then chill in the refrigerator.

  3. Meanwhile, preheat the oven to 475°F. Add the carrots and the remaining 1 tablespoon oil to a large bowl and toss to fully coat. Add the remaining 1/4 teaspoon salt and toss to fully coat. Arrange the carrots in a single layer on 2 large rimmed baking sheets and roast until lightly caramelized, about 10–12 minutes, stirring the carrots about halfway through the cooking time.

  4. Fluff the chilled freekeh with a fork. Stir in the carrots, lemon juice, and dill, and serve.