In a medium saucepan, bring 3 cups of water to a boil. Add the farro, reduce heat to low, cover, and simmer for about 30 minutes or until tender. Drain any excess water and set aside to cool.

While the farro is cooking, prepare the cod. In a shallow dish, mix 2 tablespoons of olive oil, half of the lemon juice and zest, 1 tablespoon each of parsley and dill, and salt and pepper to taste.

Place the cod fillets in the marinade, turning to coat, and let sit for 15 minutes.

In a large bowl, combine the cooled farro, chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, and sliced kalamata olives.

In a small bowl, whisk together the remaining 3 tablespoons of olive oil, remaining lemon juice and zest, red wine vinegar, remaining parsley and dill, and salt and pepper to taste. Pour this dressing over the farro salad and toss to combine.

Heat a large non-stick skillet over medium-high heat. Remove the cod from the marinade and cook for about 3-4 minutes per side, or until the fish flakes easily with a fork.

Divide the farro and chickpea salad between two plates and top each with a cod fillet.

Garnish with additional herbs if desired and serve immediately.