In a saucepan, add the freekeh, cover with water and add the salt. Bring to a boil then reduce heat and allow to simmer for 15 minutes, until the grains have absorbed the water. Set aside.
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemary. Roast in a hot oven at 180 degrees Celsius, until blistered. Set aside.
In the meantime, place the chickpeas (you can pat them dry with a kitchen towel) and sunflower seeds in a small saucepan over medium heat and allow to toast for 5 minutes.
Assemble your salad by mixing the cooked freekeh with the roasted tomatoes (the liquids left behind too), chickpeas, sunflower seeds and add a few pickled onions (or add a spoonful of kimchi). Top with avocado and pesto and season to your liking.