Mediterranean Chickpea & Vegetable Grain Bowl

Rinse and drain the chickpeas. Pat them dry with paper towels and set aside.

In a medium saucepan, bring 3 cups of vegetable broth to a boil. Add 1.5 cups of farro, reduce heat to low, cover and simmer for about 25-30 minutes until tender but still chewy. Drain any excess liquid and set aside to cool slightly.

While the farro cooks, preheat the oven to 425°F (220°C).

Dice 2 red bell peppers and 2 zucchini into 1/2-inch pieces. Cut 1 large red onion into wedges.

On a large baking sheet, toss the diced vegetables and chickpeas with 3 tablespoons of olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the vegetable and chickpea mixture in a single layer and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy.

While vegetables are roasting, dice 1 large cucumber and halve 2 cups of cherry tomatoes. Mince 4 garlic cloves. Chop 1/2 cup fresh parsley and 1/4 cup fresh mint.

Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden, tossing frequently to prevent burning. Set aside.

In a small bowl, whisk together the juice of 2 lemons, 2 tablespoons olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.

In a large bowl, combine the cooked farro, roasted vegetables and chickpeas, cucumber, cherry tomatoes, 1/2 cup kalamata olives, and most of the fresh herbs (reserve some for garnish).

Pour the lemon dressing over the bowl and toss gently to combine all ingredients.

Crumble 6 oz of feta cheese over the mixture and fold in gently.

Divide the grain bowl mixture among 4 serving bowls. Top each bowl with toasted pine nuts and the remaining fresh herbs.