First, make the chickpea dressing. In a food processor, blend 1 cup chickpeas and garlic until pureed. Then add olive oil, lemon juice, cumin and mix. Add salt and pepper to taste and enough water to make a dressing. Set aside.
To make the sweet potatoes, pre-heat oven to 410 degrees F. Toss sweet potatoes with tahini paste, olive oil, cumin, salt, pepper and chile flakes. Roast in a single layer on a cookie sheet for 15 minutes or until cooked through and nicely browned, tossing halfway through.
Time to assemble! Combine farro and arugula with dressing. Then top with sweet potatoes (warm or at room temperature), avocado, cherries, eggs, almonds and more chile pepper flakes if desired.