1. Place the chickpeas in a bowl, put 500ml of water and let it  soak for 4-5 hours. Rinse and drain.

2. Fill two cooking pots with 500ml water each. Put chickpeas and freekeh, add a pinch of salt and pepper and bring to a boil. Check if tender, drain and allow to cool.

3. Preheat oven to 200°C. Cut the eggplants into half. Place on a baking tray, drizzle with olive oil, and cumin seeds. Bake in the oven for around 20-30 minutes until golden and soft.

4. In a large bowl, mix cooked chickpeas, cooked freekeh, roasted eggplant, tomatoes, parsley, olive oil, lemon juice and za’atar. Toss the mixture until well combined, sprinkle with cheese and serve.