To cook the freekeh, bring the water to a rolling boil over high heat. Add the freekeh and salt, then cover and reduce the heat to medium-low. Simmer for about 20 minutes, or until the water is fully absorbed. Remove from the burner and let sit, covered, for another 5 minutes.
625 ml water, 160 grams cracked freekeh, 1/2 teaspoon sea salt
To assemble the salad, let the freekeh cool beforehand. Add to a large bowl with the oranges, rucola, chickpeas, onion, and pepitas.
3 oranges, 50 grams rucola, 150 grams chickpeas, 1 small red onion, 50 grams pepitas
Top the salad with the vinaigrette ingredients and mix until very well combined. Best served immediately, but the salad can be refrigerated for up to two days.
60 ml extra virgin olive oil, Juice of an orange, Zest of an orange, 1 teaspoon black pepper, 1/2 teaspoon sea salt