Bring two cups of chicken stock to a boil, add one cup of rinsed farro. Reduce to simmer, cover. Cook 25 minutes until liquid is absorbed.
Remove from heat. Let cool.
Once cool, add 1/4 cup feta, 1/4 cup pomegranate seeds, four diced green onions, 1/2 an English cucumber, diced, 4 pepperoncini, diced, 3 tablespoons finely cut mint, and one tablespoon olive oil. Stir to combine.
You can add diced chicken if you feel so inclined.
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