Cook freekeh according to package directions. Once cooked, season with salt and keep warm until ready to mix with other ingredients.

Meanwhile, preheat oven to 375 degrees. Drain chickpeas, and place in a bowl. Drizzle 1 TBSP of olive oil over beans, and season with 1/4 TSP salt and paprika + 1/8 tsp pepper. Toss to combine, and bake for about 20 minutes, or until lightly browned. Use a spatula to flip the beans over, season with another 1/4 TSP of salt and paprika, then cook until crispy to your liking.

Chop the tomato, mint and artichoke hearts. Place in a large bowl, and add in the freekeh. Drizzle the fresh lemon juice and remaining 1 TBSP of olive oil in. Add in the crispy chickpeas, and season with more salt and pepper to taste. Mix together well, and pour into a serving dish.