Mediterranean Chickpea and Vegetable Grain Bowl with Lemon-Tahini Dressing

Rinse the farro under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the farro, reduce heat to low, cover, and simmer for 30 minutes until tender but still chewy. Drain any excess liquid and set aside to cool slightly.

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Drain and rinse 1 can of chickpeas. Pat them dry with paper towels. In a bowl, toss chickpeas with 1 tablespoon olive oil, 1/2 tablespoon za'atar, and 1/4 teaspoon salt. Spread on half of the baking sheet.

Cut 1 small eggplant into 3/4-inch cubes. Slice 1 medium zucchini into half-moons. Cut 1 medium red bell pepper into 1-inch pieces. Slice 1/2 medium red onion into wedges.

In a large bowl, toss the prepared vegetables with 1 tablespoon olive oil, 1/2 tablespoon za'atar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Arrange on the other half of the baking sheet.

Roast chickpeas and vegetables for 25-30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender and caramelized.

While everything roasts, make the lemon-tahini dressing. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon honey, 1/4 teaspoon salt, and 3-4 tablespoons water (add water gradually until you reach desired consistency).

Dice 1/2 medium cucumber. Halve 1 cup cherry tomatoes. Pit and halve 1/4 cup kalamata olives. Roughly chop 1/4 cup fresh mint and 1/4 cup fresh parsley.

To assemble the bowls, divide the cooked farro between two bowls. Top with roasted vegetables, roasted chickpeas, cucumber, cherry tomatoes, and kalamata olives.

Crumble 1/3 cup feta cheese over the bowls. Drizzle with the lemon-tahini dressing and garnish with chopped mint and parsley.

Finish with a light drizzle of the remaining 1 tablespoon olive oil and a sprinkle of the remaining za'atar.