This is what ranch dressing would taste like if it spent a few months traipsing through the Middle East.
Cook freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for uncracked. Drain and rinse under cold water; set aside.
Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.
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