Tabbouleh with Lemony Hemp Seed Vinaigrette

Ingredients

• 1 Cup Cracked Wheat Freekeh
• 1 Cup Water
• 1 Cup Flat-Leaf Italian Parsley, minced
• 1/2 Cup Fresh Mint Leaves, minced
• 1 Medium White Onion, minced
• 2 Large Tomatoes, finely chopped
• 2 Cucumbers, chopped
• 5 Tablespoons Toasted Hemp Seeds, Shell-On
• Juice Of 2 Lemons
• 1/4 Cup Olive Oil
• 1 Teaspoon Kosher Sea Salt Flakes