For the salad:
1/3 cup (45 grams) sesame seeds
1 cup (185 grams) freekeh
1 bunch collard greens, de-stemmed, leaves thinly sliced (about 2 cups)
1 cup (170 grams) rinsed and drained chickpeas
1 small fennel bulb, quartered, cored and thinly sliced
For the dressing:
2 small garlic cloves, finely minced
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 1/2 tablespoons za’atar
1 teaspoon ground coriander
1 teaspoon ground allspice
Pinch sea salt and ground pepper
Warm a small, dry saucepan over medium heat and add the sesame seeds. Toast until fragrant and light golden-brown, 6 to 7 minutes. Shake the pan periodically to avoid burning. Once toasted, pour the seeds onto a clean plate and aside to cool.
Bring a medium pot of water to boil and add the freekeh. Bring back to a boil, then cover the pot and reduce the heat to low. Simmer for 15 to 20 minutes, or until the grains are al dente. Drain excess water and set aside.
In a large bowl, combine cooked freekeh, collard greens, chickpeas, and fennel. Whisk together garlic, tahini, lemon juice, red wine vinegar, and spices for the dressing in a small bowl. Season with salt and pepper. Toss the salad with the dressing; season with additional salt and pepper as needed. Sprinkle the sesame seeds over top before serving.
Enjoy room temperature or cold. Cover and refrigerate leftovers for up to three days.
Recipe Notes
- I think this recipe works well with any hearty, leafy green. If you'd prefer to use kale or even arugula —feel free.