In a large skillet, cook the bacon on medium high until crisp. Remove from the pan and place on a paper towel to drain.
Add the chard stems, scallions and chickpeas to the skillet containing the bacon fat. Cook for 5 minutes on medium or until the stems are tender.
Add the chard leaves to the pan containing the stem/scallion/chickpea mixture. Cooking, tossing occasionally, until the leaves are wilted, about 5 minutes. Salt to taste.
To serve, place a serving of farro in a bowl and top with the chard mixture. Add crumbled bacon to the top.