How to Make It
Slice brussels sprouts as thinly as possible. In a bowl, toss with lemon juice, salt, and sugar.
Spoon chickpeas and freekeh into two bowls. Top each with half of seasoned brussels sprouts, 3 tbsp. yogurt, and a drizzle of oil. Sprinkle brussels sprouts and yogurt with fine sea salt and a pinch or two of dukkah.