Drain and rinse chickpeas and place on paper towel to dry thoroughly

Optional: roast in the oven on 425 with olive oil, salt, pepper, and any other spices of your choice! Roast for about 20 minutes. Tip: put the pan in the oven while preheating and then pour the seasoned chickpeas onto the hot pan so they immediately start toasting.

While those are drying/roasting, cook the farro. I used bone broth to add more flavor. Follow directions for cooking on the box/bag as this can vary depending on what type of farro you're using.

Chop the rest of your toppings. I use tomatoes, cucumber, red onion, kalamata olives and feta cheese. You can add whatever you like! I also like chopping extra so that I have them ready for the next few days of salads and eat it all week long.

For the dressing, the good seasons packets are mixed with vinegar, water and oil. I use red wine vinegar when I'm making a greek style dressing. You can skip the seasoning and just add your own preferred spices like oregano, lemon, salt, and pepper. The packets are a quick fix that I keep in my pantry and they taste very good without too many excess ingredients that I try to avoid in bottled dressing.

Combine all ingredients for a delicious, salty salad with great texture!

You will have enough for a few decent sized salads, but amounts can be varied or stored in the fridge easily. Enjoy!