Freekeh and crispy chickpea salad

1
Heat a large saucepan, Add the freekeh, cumin and stir in the broth. Bring to a low simmer.
2
Cover the pan, then simmer for 35-40 minutes.
3
The freekeh should be tender and the liquid absorbed.
4
For chickpea, heat oven at 200 c. in a large baking sheet add drained chickpeas with olive oil and spices and mix well and roast in the oven for 20-25 minutes until golden crispy.
5
Meanwhile in a separate bowl prepare other ingredients for the salad.
6
For the kale, massage the chopped kale between your fingers with olive oil and pinch of salt until tender and add it to the other salad ingredients.
Mix dressing ingredient well in a container.
7
Add freekeh and crispy chickpea to the salad, mix in the sauce, garnish with feta and serve.

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