How to Make It
Prepare farro according to package directions. Once cooked, sprinkle with 1/4 teaspoon of the salt. Divide between 2 food containers with lids, and let cool. Top each evenly with arugula, chickpeas, and feta.
Whisk together olive oil, lemon juice, honey, pepper, and remaining 1/4 teaspoon salt; divide between 2 small sealable containers. Chill salad and dressing until ready to serve.
Let salad and dressing stand at room temperature 30 minutes before serving. Add dressing to salad, seal lid, and shake well. Sprinkle with roasted chickpeas.