Mason Jar Chickpea, Farro and Greens Salad (& lunch packing tips!)

Ingredients (22)

• 1 1/4 cup farro
• 1 tablespoon olive oil
• 1 medium clove garlic, pressed or minced
• 1/4 teaspoon salt
• 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
• 1/2 cup red wine vinegar
• 4 cloves garlic, pressed or minced
• 1 tablespoon dried oregano
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon agave nectar, honey or sugar
• 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
• 4 stalks celery, thinly sliced crosswise and roughly chopped
• 2/3 cup chopped red onion (about one small red onion, chopped)
• 1 cup chopped parsley
• 1/3 cup Greek dressing or olive oil and lemon juice, to taste
• Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
• 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
• Handful dried cherries or cranberries, roughly chopped
• Kalamata olives, pitted and thinly sliced (optional)
• Feta cheese, crumbled (optional)