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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 20 minutes.
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 olive oil, lemon juice, tahini, za'atar, salt, and pepper in a jar. Close the lid and give it a good shake.
Add the cooked freekeh to the mixing bowl along with half the dressing and mix together to combine. Taste and add more dressing if desired.
Plate the salad and garnish with pomegranate seeds. Serve with pickled red onions.