Freekeh and chickpea salad with lemon-tahini za'atar dressing

Combine the freekeh and water over medium-high heat; when it begins to bubble, turn to medium-low, stir, cover and cook 20 minutes.

Rinse and drain the chickpeas into a large mixing bowl. Cut the cucumbers into small cubes and add.

Roughly chop the parsley and mint and add with the hemp hearts.

Fluff the cooked freekeh with a rice paddle or fork.

In a jar combine the lemon juice, olive oil, tahini, za'atar, salt and pepper; close tightly and shake.

Add the freekeh to the bowl, pour in half the dressing and mix; add more to taste.

Plate, sprinkle with pomegranate seeds and serve with pickled red onions.