Place a stockpot filled with water over high heat and bring to a rolling boil. Add the farro and cook according to package directions. Once the farro is done, drain and rinse with cold water. Set aside.

Meanwhile make the Greek vinaigrette by combining the olive oil, red wine vinegar, oregano, garlic powder and salt in a small dish. Whisk to combine.

Add the farro to a large bowl and add the shallot, bell pepper, cucumber, chickpeas and vinaigrette. Stir until all ingredients are combined.

Add fresh basil if using.