Fava beans, Peas, and Freekeh Salad

It’s seasonal produce at its BEST!

A couple of weekends ago, I had the chance to hide among the tall fava bean plants and dive deep to collect the long green pods.

I also kneeled down the search for the fresh pea pods hiding underneath barricades of pea vines. I stepped on numerous ones, despite being careful, attempting to reach a handful of pods sunbathing together in the open.

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Fava beans and fresh peas is what we call a kick-ass Lebanese night in. Pair it with green almonds, sour plums, and beer and you’ve undeniably mastered entertaining a simple night in. I swear a group of 4 devoured a whole bucket of pea pods my sister and I picked from our friend’s garden. We would have eaten more if we had another full bucket.

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Why not have them in a salad with beer on the side?

I love using freekeh in different ways. It is delicious and nutritious as it is filling. In brief, it gets its smokey taste from the production process. In case you didn’t know, wheat stalks are harvested and charred on the collected hay. Then the charred green wheat is collected, washed and dried.

Try it, and see for yourself. I’d have it cooked on its own with some salt and olive oil and I can call that a meal!

It is a shame to let such beautiful produce pass unnoticed. Therefore I used the fresh peas and beans I picked and used them for this salad on the same day. I love it!

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Fava beans, Peas, and Freekeh Salad

Serves 2 persons


  • 1 cup freekeh

  • 2 cups fresh green peas

  • 2 cups fava beans, shelled and outer skin removed

  • Dill

  • Mint

  • Lemon zest

  • Olive oil

  • lemon juice

  • Salt and pepper


  • Wash and boil the freekeh in three cups of salted water until cooked. Drain and rinse once and leave to cool

  • Mix with the peas, fava beans, and lemon zest. Chop the mint and dill and mix it in with juice of 2 lemons and olive oil. Season with salt and pepper to taste

  • Serve fresh

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