Rinse the farro under cold water and combine with water and a pinch of salt. Bring to a boil, then cover and simmer for 25-30 minutes until tender. Drain and cool slightly.

Whisk together olive oil, lemon juice, and salt in a small bowl until emulsified.

In a large bowl, combine the cooled farro and the dressing, tossing gently to coat.

Add kale, cherries, chickpeas, red onion, and artichokes to the farro bowl, folding together until well mixed.

Sprinkle walnut halves on top and refrigerate for 20 minutes to allow flavors to meld.

Serve chilled or at room temperature, garnishing with additional cherries or walnuts if desired.