For the Dressing:
Prepare farro according to package directions. Once cooked, place in large bowl.
Drain chickpeas (reserve 1/4 cup liquid for dressing). Rinse and add to bowl with farro.
Add remaining salad ingredients. Toss to combine.
Whisk together vinaigrette ingredients. I blended it them briefly in my nutribullet blender but you can just shake it up in a jar if you’d like.
Toss farro salad with vinaigrette. Serve room temperature or chilled.
The amount of hearts of palm, tomatoes, olives, red onion, roasted pepper are just a guide. Use as much or as little as you like. I tend to like an equal amount but it’s totally flexible!