Cooking Time: 10 minutes

Servings 4


  • 1 tablespoon vegetable oil
  • 1 pound oyster mushrooms, sliced
  • 1 pound green beans, trimmed
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 teaspoon cornstarch


In a medium saucepan, bring the freekeh and salted water to a boil. Reduce to a
simmer and cook for 45 minutes, stirring occasionally, until the vegetables are
tender. Drain and rinse with cold water before draining again. Transfer to a medium-
sized mixing bowl. Combine the chickpeas, corn, onion, celery, bell pepper, and
parsley in a mixing bowl.
In a small skillet over medium heat, combine the curry powder, cumin, and garam
masala. Cook for 3 to 4 minutes, or until fragrant. Don’t let it burn. Add the ginger
powder, salt, garlic, and vinegar to a small blender. Blend until completely smooth.
Blend in the olive oil again to emulsify. Pour the dressing over the bean mixture (to
taste). Stir to coat and set aside for 15 minutes to allow the flavors to blend. The
salad can also be covered and refrigerated for up to 3 days.