Ingredients

Equipment Needed

• •Large rimmed sheet pan
• •Medium saucepan
• •Small sheet pan for chickpeas
• •Whisk

Instructions

1. 1

   Cook the farro

   Bring four cups of water to a boil in a medium saucepan. Add the rinsed farro and one teaspoon of salt. Reduce heat and simmer uncovered for 25 to 30 minutes until the grains are tender but still have a pleasant chew. Drain any excess water. Spread the farro on a sheet pan to cool slightly while you roast the vegetables.

   Farro absorbs dressing better when warm. Time your cooking so the grains and vegetables finish together.
2. 2

   Prepare vegetables for roasting

   Preheat your oven to 425°F. Toss the zucchini, bell pepper, and eggplant with two tablespoons of olive oil and a generous pinch of salt. Spread in a single layer on a large sheet pan, giving each piece room to breathe. Crowded vegetables steam instead of caramelize.

3. 3

   Roast the vegetables

   Roast for 20 minutes. Add the cherry tomatoes to the pan, nestling them among the other vegetables. Continue roasting for another 15 to 20 minutes until everything is tender and the edges have begun to char. The tomatoes should be blistered and collapsing, their juices running onto the pan.

4. 4

   Crisp the chickpeas

   While vegetables roast, toss the dried chickpeas with one tablespoon of olive oil, the cumin, smoked paprika, and a pinch of salt. Spread on a separate small sheet pan. Roast alongside the vegetables for 20 to 25 minutes, shaking the pan halfway through, until the chickpeas are golden and crisp.

   Dry chickpeas thoroughly before roasting. Any moisture will prevent them from crisping properly.
5. 5

   Make the tahini dressing

   Whisk together the tahini, lemon juice, grated garlic, and a pinch of salt in a small bowl. The mixture will seize and become thick. Add cold water one tablespoon at a time, whisking constantly, until you reach a pourable consistency. Taste and adjust the lemon and salt. The dressing should be bright and creamy, thin enough to drizzle but thick enough to cling.

6. 6

   Assemble the bowls

   Divide the warm farro among four bowls. Arrange the roasted vegetables over the grains, letting those pan juices drip down. Scatter the crispy chickpeas, crumbled feta, and olives across the top. Drizzle generously with tahini dressing.

7. 7

   Finish with herbs and serve

   Shower each bowl with parsley and torn mint. Finish with a drizzle of your best olive oil and a pinch of flaky salt. Serve while the vegetables are still warm and the chickpeas still crisp. This is a dish that wants to be eaten right away.

   Add the herbs at the very end. Heat wilts them and dulls their brightness.

Chef Tips

• •Seek out farro that is whole or semi-pearled rather than pearled. It takes a bit longer to cook but holds its texture better and has more flavor.
• •The tahini dressing will thicken as it sits. Loosen it with a splash of cold water before serving if you make it ahead.
• •If your feta comes in brine, do not rinse it. That liquid keeps the cheese moist and flavorful. Crumble it directly over the bowl.
• •For meal prep, store the components separately: grains, roasted vegetables, chickpeas, and dressing. Assemble just before eating so the chickpeas stay crisp.
• •Out of season, roasted cauliflower and winter squash make a beautiful cold-weather version. The tahini dressing loves them both.

Advance Preparation

• •Farro can be cooked up to four days ahead and refrigerated. Bring to room temperature or warm gently before serving.
• •Roasted vegetables keep refrigerated for three days. They are delicious cold or at room temperature.
• •Tahini dressing stores in the refrigerator for one week. Thin with water as needed before using.
• •Crisp chickpeas are best made fresh. They lose their crunch within a few hours.

Frequently Asked Questions

Nutrition Information

1 serving (about 525g)