Salad: 3 cups cooked farro  1 cup chickpeas 1 cup cherry tomatoes ½ cup cubed feta ½ cup sun-dried tomatoes ⅓ cup diced red onion ⅓ cup chopped parsley Dressing: ¼ cup olive oil 2 tbsp red wine vinegar 3 tbsp lemon juice  ½ tsp oregano ½ tsp salt ¼ tsp pepper