Freekeh has a wonderful meaty texture to it, which goes well with the earthiness of French lentils. Sundried tomatoes provide savory bursts of flavor, while the preserved lemons and parsley give the salad a irresistible springtime freshness. It seems like there are a lot of steps to making this salad but you can cook the freekeh, lentils and artichokes simultaneously. Try it for a light Sunday supper and take the leftovers with you to work for a healthy lunch.