Pickled Onions:

• 1/2 cup vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt, divided
• 1 red onion, thinly sliced

Farro:

• 1 cup dried farro
• 3 cups water
• 1/2 teaspoon salt

Salad:

• 4 cups arugula
• 1 cup cherry tomatoes, halved
• 1 large cucumber, seeded and diced
• 1 carrot, thinly sliced 

Spiced Chickpeas:

• 1 (15-ounce) can chickpeas
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper 
• freshly ground black pepper & salt, to taste
• 1 tablespoon olive oil

Dressing:

• 1/3 cup fresh lemon juice
• 1 tablespoon dijon mustard
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1⁄8 teaspoon salt & freshly ground black pepper, to taste
• 1⁄3 cup extra virgin olive oil
• 1⁄3 cup chopped fresh mint

Mix together the vinegar, sugar, 1 1/2 teaspoons salt, and red onion. Let sit at room temperature for an hour. Meanwhile, make the farro; simmer 1 cup dry farro in 3 cups water with 1/2 teaspoon salt until tender, about 25 minutes (will make 2 cups cooked). Drain. Toss cooked farro, arugula, tomatoes, cucumber and carrot together in a large bowl and set aside. Drain chickpeas and blot with paper towels; toss with spices (do not add oil yet). Heat a large 12-inch sauté pan over medium high heat and add 1 tablespoon oil. Once oil is hot, fry for 15 minutes or until golden brown and crunchy, stirring occasionally. Meanwhile, make dressing. Add chickpeas to salad. Toss with dressing. Top with pickled onions.