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Cook the amaranth according to package directions. Drain and add to a large bowl.
Meanwhile, heat your grill, grill pan, or skillet to high.
Drizzle the asparagus with 1 tablespoon olive oil and season with salt and pepper. Grill for 5-8 minutes, turning once or twice, until the asparagus is lightly charred and tender. Remove from the grill. Cut into 1 inch pieces.
To the cooked amaranth, add the grilled asparagus, tomatoes, blueberries, cucumbers, parsley, basil, mint, pistachios, sunflower seeds, lemon juice, remaining olive oil, garlic, and a pinch each of salt and pepper. Toss well to combine. Taste, and season with salt and pepper.
Spread the hummus in an even layer in a bowl or serving platter. Top with the amaranth mix. Break the burrata over the farro and drizzle with olive oil and a sprinkle of salt. Serve with pita chips. Enjoy!