Wash and dry all produce. Preheat broiler or grill to high. If broiling, place a baking sheet under broiler while it preheats. Bring 2 cups water to a boil in a medium pot, then stir in freekeh and lentils. Reduce to a simmer, cover, and cook until tender, 20-25 minutes.

Halve, peel, and quarter onion. Thinly slice one quarter from pole to pole into thin strands. Cut remaining onion into 1-inch-thick wedges. Quarter tomato. Halve eggplant lengthwise, then cut lengthwise into 1-inch-thick wedges. Place eggplant, tomato, and onion wedges in a large bowl.

Add 1 TBSP olive oil to bowl with veggies and toss. Season with salt, pepper, and sumac. If broiling, spread out veggies on preheated baking sheet. Broil until tender and brown, 15-20 minutes, tossing halfway through. If grilling, grill over direct heat, turning occasionally, until tender, 15-20 minutes.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion strands and cook, tossing occasionally, until browned and very soft, about 10 minutes.

While veggies and onion cook, finely chop cilantro. Zest lemon until you have 1 tsp zest, then cut into wedges. In a small bowl, whisk tahini, 2 TBSP water, a squeeze of lemon, and honey (to taste—start with half the amount provided and go up from there). Season with salt and pepper.

Fluff freekeh mixture with a fork. Stir in zest, onion strands, and half the cilantro, then season to taste with salt, pepper, and lemon juice. Divide between plates. Top with veggies, then drizzle with dressing. Sprinkle with pistachios and remaining cilantro. Serve with any remaining lemon wedges on the side for squeezing over.