Step 1

In a small bowl or mason jar, add the dressing ingredients (lemon juice, olive oil, salt, pepper, oregano, cumin, and sumac.) Whisk well, or close the mason jar and shake until well-combined.

Step 2

In a large salad bowl, combine cooked farro with the chickpeas and remaining salad ingredients (cherry tomatoes, cucumbers, green onion, parsley, and mint leaves).

Step 3

Pour the majority of the dressing on top of the salad, toss to combine (leave a bit of the dressing, like 3 tbsp or so for the shrimp.) Set aside to allow flavors to meld.

Step 4

To make the shrimp. Place uncooked shrimp in a bowl, pat dry with some paper towels. Season with salt and pepper. Drizzle extra virgin olive oil and toss to coat.

Step 5

Heat a skillet or griddle over high heat. Add shrimp and cook on one side till it starts to turn pink, turn over and cook on both sides (4 to 5 minutes in total.) Turn heat off and add the remaining 3 tbsp of dressing to the hot shrimp, toss to coat.

Step 6

To serve, transfer the farro salad to a serving platter or individual serving bowls. Add shrimp on top.