Wash and dry the fresh produce. Quarter and deseed the lemon(s). Drain and rinse the chickpeas.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas, farro, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and heated through (be careful, as the chickpeas may pop as they cook). Turn off the heat. Stir in the juice of 2 lemon wedges (or 4 wedges for 4 servings). Taste, then season with salt and pepper if desired. Transfer to a large bowl and let cool. Wipe out the pan.

Meanwhile, halve the tomatoes. In a bowl, combine the mayonnaise, garlic pesto, worcestershire sauce, mustard, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper and stir to combine. To the bowl of cooled chickpeas and farro, add the kale, halved tomatoes, and dressing; season with salt and pepper. Toss to combine. Serve the salad topped with the parmesan crisps. Enjoy!