Cook farro in a large pot of salted boiling water according to package instructions until tender. Drain excess water and let it cool completely.

In a large serving bowl, combine the cooled farro, rinsed chickpeas, halved cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta cheese.

In a small jar, combine olive oil, fresh lemon juice, and a pinch of salt and black pepper. Shake vigorously until the dressing is well emulsified.

Pour the dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated.

Garnish with freshly chopped parsley and serve immediately, or store in an airtight container in the refrigerator for up to 4 days.