Farro Tabbouleh with Feta

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2 1/2 cups pearled farro (1 pound)

Kosher salt and freshly ground black pepper

2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced

1 (15-ounce) can chickpeas, drained and rinsed

8 scallions, green and white parts, thinly sliced diagonally

1 1/2 cups chopped fresh parsley (2 bunches)

1 cup julienned fresh mint leaves (2 bunches)

1 cup good olive oil

1/2 cup freshly squeezed lemon juice (2 to 3 lemons)

12 ounces feta, 1/2-inch diced (not crumbled!)

3/4 cup pitted Kalamata olives, drained