Rinse and drain 1 cup of farro and place in pot with 3 cups of water along with 1 teaspoon of salt.
Cover and bring to a low boil for 15 minutes or until farro is cooked al dente (chewy.) Drain and transfer to a medium size bowl.
Add onion, peas, feta, chives and parsley.
In a small jar combine, garlic, vinegar, olive oil and pepper. Shake until combined. Taste and adjust for salt and pepper.
Pour dressing over farro salad and toss to combine.
Serve at room temperature.