Cook the farro: Rinse the farro. In a medium pot, combine farro with lightly salted water (about 3 cups). Bring to a boil, then simmer until tender but chewy, 15–25 minutes depending on type. Drain well and spread on a sheet pan to steam-dry.

Roast the chickpeas: Preheat the oven to 425°F (220°C). Pat the chickpeas very dry with a towel. Toss with 1 tablespoon olive oil, smoked paprika, cumin, red pepper flakes, salt, and pepper. Spread on a baking sheet and roast, shaking once, until crisp and golden, 20–25 minutes. Let cool slightly to firm up.

Blanch the broccoli rabe: Bring a large pot of salted water to a boil. Add the broccoli rabe and cook 1–2 minutes until bright green and just tender. Drain and immediately plunge into a bowl of ice water to stop cooking. Squeeze out excess water and chop into bite-size pieces.

Sauté aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onion (or shallots) and a pinch of salt. Cook 3–4 minutes until softened. Add the garlic and cook 30–60 seconds until fragrant. Add the chopped broccoli rabe and toss for 1–2 minutes to warm through. Season with salt and pepper.

Make the dressing: In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon zest, lemon juice, Dijon, and honey (if using). Season with salt and pepper. Adjust lemon to taste.

Combine: In a large bowl, add the cooked farro, warm broccoli rabe mixture, and most of the roasted chickpeas. Pour over the dressing and toss to coat. Taste and adjust salt, pepper, and lemon.

Finish and serve: Fold in nuts and cheese (if using). Top with the remaining chickpeas for crunch. Serve warm, at room temperature, or chilled. Add a pinch more red pepper flakes if you like heat.