Kale Mediterranean salad with farro and lentils

Ingredients

• 1/2 cup farro, pearled
• 1 1/4 cup vegetable stock, unsalted
• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 4 garlic cloves, grated
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 6 stalks kale medium-sized, washed and dried, leaves only, torn into small pieces
• 1/2 red onion medium, finely chopped
• 1 cup parsley packed cup, flat leaf, washed and dried, finely chopped
• 2 avocados small, cut into small chunks
• 1 cup lentils, canned, drained, not mushy
• 1/4 cup Kalamata olives whole
• 1 tablespoon chia seeds