Greek Farro Salad

Ingredients (17)

• 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 1/2 cups cooked chickpeas)
• 1 large cucumber (about 3/4 pound), seeded and chopped (to yield about 1 1/2 cups chopped cucumber)
• 1 cup chopped roasted red bell pepper , homemade or jarred
• 20 kalamata olives, sliced into thin rounds (about 1/2 cup)
• 1/2 cup feta cheese, crumbled
• 1/2 cup chopped flat-leaf parsley
• 1/4 teaspoon salt
• 1/3 cup olive oil
• 2 to 3 tablespoons fresh lemon juice, to taste
• 2 teaspoons honey or maple syrup
• 2 garlic cloves, pressed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• Freshly ground black pepper, to taste