Freekeh salad with za'atar tahini dressing

Add the water to the frika over medium-high heat.

When the water begins to bubble, turn to medium-low, stir, cover and cook 20 minutes.

Rinse and drain the chickpeas into a large mixing bowl.

Chop the mini cucumbers into small cubes and add them.

Roughly chop the parsley and the mint and add the herbs to the bowl.

Add the hemp hearts.

Fluff the cooked frika with a rice paddle or a fork.

Pour the lemon juice, olive oil, tahini, za'atar, salt and pepper into a jar, seal it and shake to combine.

Add the frika to the bowl, pour in half the dressing and mix.

Plate and sprinkle over pomegranate seeds, serving with pickled red onions.