Bring a pot of salted water to a boil and prepare a bowl of ice water.
Cook green beans until bright green; transfer with a slotted spoon to ice water.
Drain and set aside.
In a mini food processor, combine basil, lemon juice, and garlic and pulse to combine.
With the motor running, add olive oil in a steady stream until smooth, then season generously with salt and pepper.
In a large bowl, combine farro, tomatoes, chickpeas, and green beans, then pour over basil vinaigrette and toss gently to combine.
Season with salt and pepper.
Serve with Ricotta Salata, if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve chilled or at room temperature. Garnish with extra basil leaves and Ricotta Salata for added flavor.Wine Advice:A crisp Sauvignon Blanc or a light-bodied Pinot Grigio would complement the fresh flavors of the salad.