In a blender or food processor, combine tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt. Blend until smooth. Set dressing aside until ready to use. Dressing can be kept in the refrigerator for up to 5 days.
Slice cherry tomatoes, dice cucumber, and chop parsley. In a large bowl, place tomato, cucumber, seasoned chickpeas, cooked farro and parsley. Toss with dressing.
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