In a medium sauce pot, combine the farro and 1½ cups [3 cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside. Meanwhile, start preparing the rest of the meal.

In a dry large frying pan over medium heat, toast the hazelnuts, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate or cutting board to cool. Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish. Wipe out the pan.

• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for the chickpeas and the green parts for garnish. 
• Rinse the chickpeas.
• Shuck the corn. Lay the ear flat on a cutting board. Cut lengthwise down one side to remove the kernels, then rotate the ear so the shaved side is on the bottom; continue cutting away the kernels on the remaining sides.
• Coarsely chop the dill. 

In the same pan used for the hazelnuts, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Stir in the white parts of the scallions and cook until starting to soften, 1 to 2 minutes. 

Add the chickpeas and chickpea spice blend and cook, stirring occasionally, until the chickpeas are heated through and fragrant, 2 to 3 minutes. Stir in the corn and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

In a large bowl, toss together the chickpea and corn mixture, farro, dill, arugula, sherry vinegar, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

Transfer the salad to individual bowls. Using a peeler, shave the ricotta salata into thin strips or crumble it on top. Garnish with the hazelnuts and green parts of the scallions and serve.