Toast the Organic Freekeh Bulgur lightly in a non-stick skillet over medium heat (stirring constantly until golden brown). Pour Freekeh into hot chicken broth (very slowly), stir only once, cover and bring to a boil. Turn off heat and let liquid absorb until the Freekeh is al dente. Remove cover and let cool before combining all the above ingredients in a large bowl.
Whisk all the dressing ingredients together in a small bowl. Pour over vegetables; toss until well coated then add toasted pine nuts; cover and chill.
Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.