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Rinse the freekeh and cover with 400ml of water and ½ teaspoon of salt. Bring to a boil, then cover with a lid, reduce to a low simmer and cook for 15-20 minutes, until softened. Once cooked, drain any remaining water and set aside to cool.
Meanwhile, peel and discard as much as you can of the tough skin of broccoli stalk and grate the pale green flesh on a coarse grater (alternatively, finely chop it with a sharp knife, or use a food processor). Add to a large mixing bowl along with the freekeh, chickpeas and mint and toss to combine.
In a separate bowl, whisk together the oil, vinegar, maple, sumac, peanut butter, and 1½ teaspoons of salt. Stir in the onion and goji berries and set aside for 10 minutes to soften, then add two thirds of the dressing to the broccoli and toss to combine.
To serve, transfer the broccoli to a serving platter and drizzle over the remaining dressing.