For the salad:
1/3 cup (45 grams) sesame seeds
1 cup (185 grams) freekeh
1 bunch collard greens, de-stemmed, leaves thinly sliced (about 2 cups)
1 cup (170 grams) rinsed and drained chickpeas
1 small fennel bulb, quartered, cored and thinly sliced

For the dressing:
2 small garlic cloves, finely minced
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 1/2 tablespoons za’atar
1 teaspoon ground coriander
1 teaspoon ground allspice
Pinch sea salt and ground pepper