|Freekeh with Thyme-Roasted Grapes, Chickpeas, and Spinach|
I usually ate this salad cold, but probably preferred it warm, so you may want to experiment with reheating. The roasted chickpeas were my addition from the original recipe and one I recommend you include, especially if you’re eating for lunch and not as a side dish!
Any other lunch packing haters out there??
Freekeh with Thyme-Roasted Grapes, Chickpeas, and Spinach
adapted from Women's Day Magazine
-1 cup freekeh (measured pre-cooking), cooked according to package instructions
-1 lb seedless red grapes
-6 sprigs fresh thyme, broken into smaller pieces
-2 tbsp olive oil
-1 (15 oz) can chickpeas, drained and rinsed
-1/2 tsp ground cumin
-1/2 tsp chili powder
-pinch cayenne pepper
-pinch sea salt
-kosher salt & pepper
-3-4 cups spinach
1. Cook freekeh or other grain according to package instructions. Set aside.
2. Preheat oven to 400F. Line two rimmed baking sheets with foil. On one, toss the grapes, thyme, 1 tbsp olive oil, and 1/4 tsp each salt and pepper. On the other, toss the chickpeas, 1 tbsp olive oil, cumin, chili powder, cayenne, and a pinch of salt.
3. Roast both baking sheets for 25-35 minutes, until the grapes begin to burst and the chickpeas begin to brown and harden. Scatter the spinach over the grapes and roast for an additional 2 minutes, gently tossing until spinach begins to wilt.
4. Fold the grapes, spinach, and chickpeas into the cooked freekeh.