• 1 cup uncooked Bob's Red Mill farro

For the croutons

• 2 slices sourdough bread, torn into 1 inch pieces
• 1 tbsp extra-virgin olive oil
• ½ tsp kosher salt
• ½ tsp garlic powder

For the whipped goat cheese

• 300 grams plain goat cheese
• 1 tsp lemon zest
• ½ tsp kosher salt
• 2 tbsp extra-virgin olive oil

For the dressing

• ⅓ cup extra-virgin olive oil
• Juice of one large lemon
• 1 tbsp maple syrup
• ¼ - ½ tsp ground cumin (start with 1/4 tsp , add ¼ tsp more if desired based on your preference)
• ¼ tsp chili flakes
• ½ tsp lemon zest
• 2 small garlic cloves, pressed
• 1 tsp dijon mustard
• 1/2 tsp kosher salt

For the salad

• 1/3 cup Bob's Red Mill pumpkin seeds toasted
• 2 cups pulled cooked rotisserie chicken, pull into larger pieces - not shredded
• 14-15 oz can chickpeas, drained and rinsed
• 1 Bosc pear, sliced
• ½ cup diced red onion
• 1/2 cup loosely packed whole fresh mint leaves
• 1/2 cup loosely packed fresh parsley leaves