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Preheat the oven to 180°C (fan-forced). Spread the almonds on a baking tray in a single layer. Toast in the oven for about 10–15 minutes until golden brown and fragrant. Leave to cool, then roughly chop.
Meanwhile, cook your freekeh. Combine the freekeh, 1L (4 cups) water and the stock powder in a saucepan and place over medium heat. Bring to the boil, cover with the lid, then turn down the heat to low. Cook according to the packet directions, about 20–25 minutes, until softened and chewy in texture. Drain the freekeh in a fine sieve and set aside.
Combine all the maple and tahini dressing ingredients in a small bowl or jug and whisk well. Taste and season with more salt and pepper, if needed. Set aside.
Place the freekeh, chickpeas, cucumber, red onion, dried cranberries, parsley, mint, almonds and feta in a large salad bowl, drizzle on the dressing and gently combine. Check the seasoning and add more if needed.