Step 1

Meanwhile, heat oven to 450°F.  Mist a large baking sheet with cooking spray.  Spread the broccoli florets out evenly on the baking sheet and drizzle evenly with olive oil.  Toss until the florets are evenly coated.  Season with salt and pepper.  Cook for about 15-20* minutes, or until the florets are slightly charred and crispy around the edges.

Step 2

Cook the farro in a medium saucepan in the vegetable stock (instead of water) according to package directions.  Once the farro is al dente, drain off any extra stock.  Set aside.

Step 3

Whisk all ingredients together until combined.

Step 4

In a large bowl, combine the cooked farro, roasted broccoli, arugula, chickpeas, red onion, and half of the almonds.  Drizzle evenly with the dressing, then toss until combined.

Step 5

Serve warm, garnished with the remaining almonds.  Or transfer to a sealed container and refrigerate for up to 3 days.