In a saucepan, add water and Freekeh. Bring both to a boil, and after one minute reduce heat to medium. Cover and simmer for 25 minutes, or until the Freekeh is tender. Place in a large bowl and set aside.
Place eggs into a saucepan, cover with water, at least 1-inch over eggs. Cover, bring to a boil, and immediately remove from heat and let stand, covered for 15 minutes. Drain and rinse until completely cool. Once cool, gently peel the hard shell off and slice.
In a small mixing bowl, add lemon juice, lime juice, low sodium tamari, olive oil, garlic and cilantro whisk ingredients together or shake the jar until emulsified.
Place lettuce, tomato, avocado, hemp hearts, eggs and cooked Freekeh in a bowl and add 2 tablespoons of salad dressing to each salad.
Calories: 330 calories, Fat: 25 grams, Saturated fat: 4 grams, Carbohydrates: 17 grams, Sugar: 3 grams, Sodium: 320 milligrams, Fiber: 5.5 grams, Protein: 13 grams, Cholesterol: 185 milligrams