In a medium bowl, combine 2 minced garlic cloves, ¼ cup red wine vinegar, 1 teaspoon dried oregano, ½ teaspoon kosher salt, 1 tablespoon Dijon mustard, and freshly cracked black pepper to taste. Whisk and drizzle in ½ cup extra-virgin olive oil, whisking until emulsified. Reserve half for later.

Rinse 1 cup of farro under cool water. Combine with 3 cups of salted water in a saucepan. Bring to a boil, lower to a simmer, cover, and cook for 20 to 30 minutes or until tender. Drain and cool for 10 minutes.

While the farro cools, prepare the vegetables. Core and dice 1 to 2 bell peppers, chop 1 cup of celery, chop 1 English cucumber, and slice ½ small red onion and ½ cup pickled pepperoncinis. Add to the vinaigrette bowl.

Add 1 can of rinsed chickpeas and cooled farro to the bowl with vinaigrette and vegetables. Toss together gently and taste, adjusting salt if necessary.

Chop 2 cups of iceberg lettuce and 1 cup of radicchio, and store them in separate bowls until serving.

Combine equal parts of the chickpea mixture with greens in a large bowl. Drizzle with reserved vinaigrette and toss gently. Enjoy immediately or store in the fridge.