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Add the freekeh and water to a saucepan and heat on medium high heat. When the water just begins to boil, turn the heat down to medium low. Give it a stir, then, cover and cook for 20mins
In the meantime, rinse and drain the canned chickpeas and add to a large mixing bowl. Chop the mini cucumbers into small cubes and add to the bowl. Roughly chop the parsley and mint. Then, add to the bowl along with the hemp hearts
Make the dressing by combining the dressing ingredients in a jar. Close the lid and give it a good shake
Add the cooked freekeh to the mixing bowl along with the dressing (add half and taste first). Mix together to combine. Plate and garnish with the pomegranate seeds and serve with some pickled red onions