• 2 1/2 cups vegetable broth

  • 1 package freekeh (2 cups cooked freekeh)

  • 8 cups baby spinach, washed and dried 

  • 1 large avocado, chopped

  • 1 large tomato, chopped

  • 8 ounces smoked salmon

  • 1/2 cup Biena Chickpeas

Creamy Harissa Dressing Ingredients:

  • 1 cup yogurt 

  • 1 tablespoon lemon juice

  • 1 teaspoon harissa

  • 1 garlic clove, minced

  • 1 tablespoon chopped mint

  • 1/4 teaspoon salt

Creamy Harissa Dressing Directions:

In a small bowl or mason jar whisk together yogurt, lemon juice, harissa, mint, garlic, lemon juice. 


  1. Pour the broth into a medium saucepan, add the freekeh and bring to a boil, cooking for 1 minute.  Reduce heat to low. Cover and simmer for 25 minutes until broth is absorbed. Cool and refrigerate cooked freekeh for up to 3 days in an airtight container. 

  2. Use four bowls arrange 2 cups of spinach in each bowl and add 1/2 cup freekeh on top of the spinach, add 2 ounces smoked salmon, add 1/4 diced avocado, 1/4 diced tomato, 2 tablespoons roasted chickpeas to each bowl and top with Creamy Harissa Dressing.