Bring a large pot of salted water to a rolling boil, then add the farro. Cook for 25-30 minutes until the grain has softened but still has a slight chew—you want texture here, not mush. I taste a kernel at the twenty-five minute mark because the difference between perfect and overdone is literally two minutes.

Drain the farro in a fine-mesh strainer and spread it on a baking sheet to cool completely. This step matters because if you mix warm farro with the dressing, it absorbs all the liquid too fast and the salad becomes gluey by dinnertime. I learned this the hard way at Sandra's graduation party.

While the farro cools, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl until combined. Taste the dressing straight—it should punch you in the mouth a little bit with lemon. This is the only moment to adjust seasoning, so don't skip the tasting step.

Transfer the cooled farro to a large mixing bowl and add the chickpeas, cucumber, tomatoes, and red onion. Pour the dressing over everything and fold it together gently with a rubber spatula. The reason for the gentle approach is that you don't want to crush the chickpeas or break apart the vegetables, which would release their liquid and water down the salad.

Let the summer farro salad crowd recipe sit at room temperature for at least ten minutes before adding the fresh herbs. This resting period lets the farro drink in the dressing flavor. At the last possible moment before serving, fold in the parsley, mint, and feta cheese so the herbs stay bright and the feta doesn't get crushed.