Freekeh Salad with Tomato & Arugula

1 cup freekeh 

Kosher salt to taste

3 to 4 tablespoons lemon juice + more to taste

3 to 4 tablespoons extra virgin olive oil, to taste

Freshly ground black pepper, to taste

1 to 2 ears corn, cooked briefly, kernels removed

½ pint grape or small cherry tomatoes, halved (about 1 cup)

3 tablespoons chopped dill, or to taste

3 tablespoons chopped green onion

3 tablespoons chopped curly-leaf parsley

1 cup peeled, seeded, chopped cucumber

¾ to 1 cup chopped cooked chicken or canned tuna

Couple large handfuls of baby arugula (or chop larger leaves)

2 ounces feta cheese, small crumbles