Cook the farro according to package instructions, about 20 minutes. Drain and set aside to cool slightly.

Sauté broccoli and red onion in a large pot with avocado oil over medium heat for 5-7 minutes until tender.

Add spices: ground cumin, coriander, paprika, basil, and thyme. Stir for 1 minute until fragrant.

Combine farro, kale, pomegranate seeds, pepitas, and chickpeas into the pot; mix gently until kale is wilted.

In a separate bowl, whisk together garlic, olive oil, Dijon mustard, lemon juice and zest, maple syrup, red pepper flakes, oregano, salt, and pepper.

Pour the dressing over the salad mixture and toss well to combine. Adjust seasoning if needed before serving.