In a large mixing bowl, combine the freekeh, and cherry tomatoes.

Slice the cucumber in quarters lengthwise, and remove any seeds. Cut the spears into 3/4-inch pieces. Add the cucumbers to the bowl.

Peel the onion and remove the tough outer layer. Dice the onion and add to the bowl.

Mince the parsley and mint, and add both to the bowl.

Stir the freekeh and vegetables to combine.

Add the tuna, leaving it in large chunks.

In a small jar or mixing bowl, mix together the lemon juice, olive oil, garlic powder, salt and pepper. Shake or whisk to combine.

Pour the dressing over the salad, and toss lightly to combine.

Refrigerate for at least 30 minutes to let flavors blend.

Store any leftovers in an airtight container for up to 4 days.