Preheat oven to 400 degrees F.
In a fine mesh sieve, wash farro well. In a medium pot, put farro and enough salted water to submerge by a couple inches. Bring water to a boil over high heat. Once boiling, lower heat and simmer uncovered for 30 minutes. Drain and set aside.
On a baking sheet, put cauliflower florets. Add 1 Tbsp avocado oil and sea salt, to taste. Toss to combine well. Spread florets on baking sheet in one layer. Roast for 25 minutes.
Make dressing by combining basil, balsamic vinegar, maple syrup, extra virgin olive oil, garlic, sea salt. Whisk well.
Assemble salad by putting cooked farro, roasted cauliflower, spinach and chickpeas in a large bowl. Add dressing and toss to combine well. Top with sunflower sprouts, if using.
Source: Tracy Bechtel Wellness