In a bowl, combine minced garlic, red wine vinegar, dried oregano, kosher salt, Dijon mustard, black pepper, and olive oil. Whisk until well-blended.

Prepare farro according to package instructions, adding kosher salt to cooking water. Drain and let cool.

Dice bell peppers, chop celery, slice cucumber, and finely chop red onion. Slice the pickled pepperoncinis.

In a large mixing bowl, bring together cooled farro, chopped vegetables, chickpeas, and cubed feta. Gently fold to mix.

Pour dressing over the salad mixture and gently mix to coat.

Serve the salad over a bed of iceberg lettuce and radicchio.