Grain Salad with Pickled Onions and Herbs

Cook broccoli in a large pot of boiling salted water (leave florets attached to stem so it’s easier to get in and out of the pot) over medium-high heat just until crisp-tender, about 2 minutes. Transfer to a paper towel-lined plate. Cook kale (again, leave on the stem to cook it) by dipping into the water just long enough to let the color turn bright green, about 10 seconds. Transfer to plate with broccoli; reserve pot of water. Let vegetables cool, then squeeze out any excess water.

Cook freekeh in salted water in reserved pot at a rolling boil, stirring occasionally, until al dente, 20–25 minutes for cracked freekeh or 40–50 minutes for whole. Drain freekeh well, transfer to a medium bowl, and let cool until just warm.

Meanwhile, preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool; set aside.

Combine onion, garlic, oil, lemon juice, capers, red pepper, and fennel in another medium bowl; season with salt and black pepper. Let dressing sit until ready to use.

Cut broccoli florets off of stems and thinly slice stems. Cut kale from stalks and coarsely chop. Add vegetables to freekeh in bowl and toss to combine.

Add basil, cilantro, and mint to dressing; season again with salt and black pepper, if needed.

Add half of dressing to freekeh along with reserved pistachios; season with salt and toss to combine. Spoon remaining dressing over.

Do Ahead: Freekeh can be cooked 5 days ahead. Let cool, then transfer to an airtight container and chill. Dressing (without herbs) can be made 1 day ahead. Cover and chill.