Make the vinaigrette: While the rice is cooking, in a large bowl (big enough to fit the entire salad ... syrup. Chickpeas >> white beans, pinto beans, black beans. Brown rice >> Farro, barley ...

Meanwhile, in separate pan, reheat Farro and Carrot Salad. Dress with Lemon Vinaigrette and season with salt and additional parsley. On serving plate, spoon Orange Yogurt Sauce in center.

Taste and season with more salt and olive oil as desired. Assemble salad: Put farro in a large bowl. Drizzle on vinegar and season with a big pinch of salt and chile flakes. Toss thoroughly.