Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and mince shallot. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add shallot and cook, stirring, until beginning to soften, 2-3 minutes. Stir in farro, stock concentrate, and 21/2 cups water (5 cups for 4). Bring to a boil and cook until farro is tender, 25-30 minutes.

While farro cooks, peel and dice sweet potato into 1/2-inch pieces. Drain and rinse chickpeas, then pat dry with paper towels. Mince chives. Zest and quarter lemon (quarter both lemons for 4 servings).

Toss sweet potato on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Toss chickpeas on opposite side with a drizzle of olive oil, Fry Seasoning, salt, and pepper. Roast on top rack until crispy, 20-25 minutes. (Use 2 baking sheets for 4 servings; roast sweet potatoes on top rack and chickpeas on middle rack.)

In a small bowl, combine guacamole, sour cream, chives, 1 TBSP olive oil (2 TBSP for 4 servings), 1 TBSP water (2 TBSP for 4), and lemon juice (to taste). Season with salt and pepper. Taste and add more lemon juice if desired. TIP: Add another splash of water if dressing is too thick.

In a large bowl, toss arugula with dressing (to taste). Season with salt and pepper.

Divide farro between shallow bowls. Arrange arugula, sweet potato, and crispy chickpeas on top. Drizzle with any remaining dressing and sprinkle with as much lemon zest as you like.