In a medium sauce pan, bring 2.5 cups filtered water to a boil. Add 1 cup freekeh, stir and cover pan. Reduce heat to medium-low and simmer until water is absorbed, approximately 20 minutes. When complete, drain any remaining water and set aside to allow freekeh to cool slightly.
Pre-heat oven to 400 degrees F. While freekeh is cooking, prepare roasted chickpeas. Rinse chickpeas in a colander. Toss with 1 tbsp olive oil and 1/2 tsp cumin and cinnamon. Place on a cooking sheet and roast for 10-15 minutes, until toasted.
In a cast iron skillet, heat 1 tbsp olive oil and add 1/2 cup pumpkin seeds and 1/2 tsp coarse sea salt. Stir often to roast pumpkin seeds.
Zest lemon and squeeze juice, creating 4 tbsp of each.Chop parsley and mint.
In a food processor, combine 2 cups chopped italian parsley, 1 cup chopped mint, 4 tbsp lemon zest, 4 tbsp lemon juice, 1/2 tsp coarse sea salt, 1/2 tsp coarse black pepper, the toasted pumpkin seeds, 1/2 cup olive oil and blend to a pesto texture.
Combine cooked freekeh and lemon mint pesto. Toss gently. Place on serving dish.Top with roasted chickpeas and berries.Serve warm or cold.