Cook the farro according to the directions on the packet until al dente.
Roast the chickpeas: Toss the chickpeas in five spice powder, sesame oil, and salt to taste. Roast at 425ºF for 15 minutes, or until golden brown. Broil for about 2 minutes more, or until crispy. (Alternatively, air-fry the chickpeas for about 4 minutes at 350ºF, or until crispy and golden brown.
Cook the veggies: Heat a drizzle of sesame oil in a large nonstick skillet over medium high heat. Cook the garlic, ginger, and carrots for 2 minutes. Add the bell pepper and cook for 3 minutes more. Add the cabbage and cook for about 4 minutes more, or until just wilted. Stir frequently. Add salt to taste.
Make the dressing: Add the peanut butter, tamari, rice vinegar, toasted sesame oil, garlic powder, and ground ginger to a medium bowl. Add 3 tablespoons warm water. Whisk until smooth. Set aside.
Assemble: In a large bowl, combine the farro, chickpeas, cooked veggies, cilantro, and peanuts. Mix until fully incorporated. Serve warm or chilled. Add a generous drizzle of dressing for serving.