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

Bahan-bahan (4 porsi)

• 1 ¼ cup farro
• 1 tablespoon olive oil
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon salt
• 1 cup quality extra-virgin olive oil
• ½ cup red wine vinegar
• 4 cloves garlic, pressed or minced
• 1 tablespoon dried oregano
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon agave nectar, honey or sugar
• 2 can s chickpeas (or 3 cups cooked chickpeas), drained and rinsed
• 4 stalks celery, thinly sliced crosswise and roughly chopped
• ⅔ cup chopped red onion (about one small red onion, chopped)
• 1 cup chopped parsley
• ⅓ cup Greek dressing or olive oil and lemon juice, to taste
• Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
• ¼ cup pepitas (pumpkin seeds) or sunflower seeds
• Handful dried cherries or cranberries, roughly chopped
• Kalamata olives, pitted and thinly sliced
• Feta cheese, crumbled