Ingredient:

• 1 cup dried farro, rinsed
• 5 cups lightly packed arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)
• 1 can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
• 1 large cucumber (about ¾ pound), seeded and chopped (to yield about 1 ½ cups chopped cucumber)
• 1 cup chopped roasted red bell pepper, homemade or jarred
• 20 kalamata olives, sliced into thin rounds (about ½ cup)
• ½ cup feta cheese, crumbled
• ½ cup chopped flat-leaf parsley
• ¼ teaspoon salt
• Dressing
• ⅓ cup olive oil
• 2 to 3 tablespoons fresh lemon juice, to taste
• 2 teaspoons honey or maple syrup
• 2 garlic cloves, pressed
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• Freshly ground black pepper, to taste