Rinse the Cracked Freekeh under cold water, then bring Water to a boil in a saucepan; add the freekeh and a pinch of Salt, reduce heat, and simmer until tender and most of the liquid is absorbed (about 15–25 minutes depending on grind).
Drain any excess liquid if needed, fluff the grains with a fork, spread on a tray to cool slightly, then set aside to come to room temperature.
While the freekeh cooks, finely chop the Flat-Leaf Parsley and Fresh Mint, dice the Tomatoes and Cucumber, and thinly slice the Scallions; place all the vegetables and herbs in a large mixing bowl.
Toast the Pistachios in a dry skillet over medium heat until fragrant and lightly browned, then roughly chop and set aside for garnish.
Whisk together the Extra-Virgin Olive Oil, Fresh Lemon Juice, minced Garlic, Ground Cumin, a pinch of Sea Salt, and freshly ground Black Pepper to make the dressing; taste and adjust acidity or seasoning as desired.
Add the cooled freekeh to the bowl with the chopped vegetables and herbs, pour the dressing over everything, and toss thoroughly so the grains and produce are evenly coated.
Fold in most of the chopped pistachios, reserve a little for sprinkling on top, then taste and correct seasoning (add more Sea Salt or Fresh Lemon Juice if needed).
Chill the salad for at least 30 minutes to let flavors meld, then serve topped with the remaining pistachios and an extra drizzle of Extra-Virgin Olive Oil if you like.
