This vegetarian main is delicious warm, but can also be served at room temperature. Spinach or swiss chard could be substituted for the kale. Feel free to use whatever beans you have on hand in place of the chickpeas.
Place the stock and farro in a medium pan and bring to a boil. Cover and reduce heat to a simmer and cook for about 30 minutes, or until the farro is tender. Add the kale during the last 5 minutes of cooking. Drain any stock that hasn't been absorbed.
Add the tomatoes, chickpeas, feta, and tomato sauce to the pot and stir until combined. Taste and season with salt and pepper.