Farro Tabbouleh with Feta

Name: Farro Tabbouleh with Feta
Ingredients: 2 1/2 cups pearled farro (1 pound); Kosher salt and freshly ground black pepper; 2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced; 1 (15-ounce) can chickpeas, drained and rinsed; 8 scallions, green and white parts, thinly sliced diagonally; 1 1/2 cups chopped fresh parsley (2 bunches); 1 cup julienned fresh mint leaves (2 bunches); 1 cup good olive oil; 1/2 cup freshly squeezed lemon juice (2 to 3 lemons); 12 ounces feta, 1/2-inch diced (not crumbled!); 3/4 cup pitted Kalamata olives, drained