Mason Jar Chickpea, Farro and Greens Salad (plus lunch packing tips!)

Name: Mason Jar Chickpea, Farro and Greens Salad (plus lunch packing tips!)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: European, Mediterranean
Ingredients: 1 ¼ cup farro; 1 tablespoon olive oil; 1 medium clove garlic, pressed or minced; ¼ teaspoon salt; 1 cup quality extra-virgin olive oil; ½ cup red wine vinegar; 4 cloves garlic, pressed or minced; 1 tablespoon dried oregano; 2 teaspoons Dijon mustard; 1 ½ teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon agave nectar, honey or sugar; 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed; 4 stalks celery, thinly sliced crosswise and roughly chopped; ⅔ cup chopped red onion (about one small red onion, chopped); 1 cup chopped parsley; ⅓ cup Greek dressing or olive oil and lemon juice, to taste; Mixed greens, roughly chopped if you have time (a couple handfuls per salad); ¼ cup pepitas (pumpkin seeds) or sunflower seeds; Handful dried cherries or cranberries, roughly chopped; Kalamata olives, pitted and thinly sliced; Feta cheese, crumbled