Cook the farro in 1 1/2 cup of water. Bring to a boil then cover and reduce. Cook for 20 minutes.
Cook the broccoli in boiling water about 5 minutes to keep them crisp.
Drain and rinse the chickpeas.
Prepare the salad with lamb’s lettuce, avocado chopped (1/2 per person), broccoli, cucumber slice, farro, chickpeas, feta and pomegranate.
For seasoning, 2 tbsp olive oil, 1 tbsp cider vinegar (per person), salt and pepper and sprinkle with chives. Serve!