Farro Bowl

Rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, 3 cups water and ½ teaspoon of the kosher salt and bring it to a boil. Reduce the heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender). Drain any excess water. Add the additional ¼ teaspoon salt and olive oil or butter. Stir in the minced garlic and herbs. Taste and add additional salt if desired.

Drain and rinse the chickpeas. Mince the garlic . In a small bowl, mix the cumin, coriander, smoked paprika, onion powder, and salt. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns. Add the chickpeas, spices, salt, and several grinds of black pepper. Cook 2 minutes until warmed through.

Make the hummus dressing by mixing together the ingredients in a medium bowl. Taste and if desired, you can add a pinch or two of salt or sugar.

Place the green in a shallow bowl (if using), then the farro, tomatoes, cucumbers, chickpeas, and olives. Top with feta cheese, if using, and drizzle with hummus dressing.