This is still my favorite farro dish, with full credit to Melissa Clark of the New York Times. It has lots of sweet, caramelized roasted leeks, protein-hearty chickpeas, currants and celery – great as a vegetarian main course or side dish. I double the celery, and use a little less olive oil and a little more lemon. This fabulous mixture tastes great warm or served at room temperature, and is a big hit at pot-luck suppers. Enjoy!
http://cooking.nytimes.com/recipes/1014496-farro-salad-with-leeks-chickpeas-and-currants