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2½ cups water
1 cup farro, rinsed and drained
1 medium sized eggplant, peeled and cut into small cubes
3 tablespoons olive oil, divided
2-3 tablespoons lemon juice, freshly squeezed
1 (14 oz.) can chickpeas, drained and washed
2 scallions, chopped both green and white parts
1 cup Kalamata olives, pitted and chopped
4-6 ripe tomatoes, chopped
¼ cup Italian Parsley, chopped
3 tablespoons zaâatar spice blend
coarse sea salt and black pepper
½ cup feta cheese, crumbled
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