Freekeh Salad with Tomato & Arugula | The Whole Grains Council

Ingredients

• 1 cup freekeh
• Kosher salt to taste
• 3 to 4 tablespoons lemon juice + more to taste
• 3 to 4 tablespoons extra virgin olive oil, to taste
• Freshly ground black pepper, to taste
• 1 to 2 ears corn, cooked briefly, kernels removed
• ½ pint grape or small cherry tomatoes, halved (about 1 cup)
• 3 tablespoons chopped dill, or to taste
• 3 tablespoons chopped green onion
• 3 tablespoons chopped curly-leaf parsley
• 1 cup peeled, seeded, chopped cucumber
• ¾ to 1 cup chopped cooked chicken or canned tuna
• Couple large handfuls of baby arugula (or chop larger leaves)
• 2 ounces feta cheese, small crumbles