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

In a mixing bowl, whisk together olive oil, lemon juice, and kosher salt until emulsified.

Transfer cooled farro to a bowl. Pour dressing over and fold to coat evenly.

Add kale, cherries, chickpeas, red onion, and artichoke hearts. Toss gently until well mixed.

Sprinkle walnuts over the salad and refrigerate for 20 minutes before serving.