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Cook the farro: Bring a medium pot of lightly salted water to a boil. Add ½ cup pearled farro and cook according to package directions until tender, about 20 to 25 minutes. Drain well and let cool for 10 minutes.
Make the dressing: Add 4 tablespoons extra virgin olive oil, 4 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1½ teaspoon dried oregano, ¾ teaspoon salt, and ⅛ teaspoon black pepper to a small bowl. Whisk until smooth.
Marinate the chickpeas: Add 1 can chickpeas (drained and rinsed) to the dressing and toss gently until coated. Let them sit while you prep the vegetables.
Prep the vegetables: Dice 1 cup cucumber and ½ cup green bell pepper. Cut 2 cups cherry tomatoes in half. Chop ⅓ cup walnuts.
Toss and serve: Add the cooked farro, vegetables, ⅓ cup olives, 1 cup feta cheese, and the marinated chickpeas with the dressing to a large mixing bowl. Toss gently until everything is evenly mixed. The feta will crumble a little, and that’s a good thing—it spreads flavor through every bite. Taste and adjust lemon juice or salt if needed, then serve.