In saucepan, place farro, 3 cups water, and a couple of pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender, about 15 minutes. Drain any excess water.

Preheat oven to 375 F.

In large bowl, gently mix together ground “meat,” Italian seasoning, cumin, and black pepper. Form into golf ball-sized meatballs and place on rimmed baking sheet lined with parchment paper. Bake in preheated oven for 25 minutes.

In skillet over medium heat, add 2 tsp olive oil. Add tomatoes and half the garlic and heat until tomatoes have softened and are beginning to break down, about 7 minutes.

In small bowl, whisk together hummus, 2 Tbsp olive oil, remaining garlic, paprika, and lemon juice.

Divide spinach among 4 serving bowls and top with farro, cucumber, tomatoes, and meatballs. Scatter on feta, olives, and parsley. Drizzle on hummus dressing.