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rjalinsky
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Cook the farro following the instruction on the package. For my pre-cooked pearled farro: Bring a large pot of salted water to a boil. Add the farro and boil for 10 to 12 minutes stirring occasionally, until tender (but still a little chewy). It will take 20 minutes for regular pearled farro, and around 30 to 40 minutes for unprocessed.
Drain and rinse the farro to prevent overcooking and set aside to cool.
In a small bowl, whisk together the olive oil, lemon juice, honey, oregano, red pepper flakes, salt and pepper.
In a salad bowl combine the chickpeas, cucumber, celery, tomato, kalamata olives and toss.
Add the farro, spinach and feta cheese. Drizzle in the dressing and toss to combine.
Add more salt and pepper to taste if needed. Enjoy!