Combine the 1 ½ cups farro and 2 tbsp water more to thin (or vegetable broth) in a medium mixing bowl. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 25–30 minutes, until the 1 ½ cups farro is tender but still has a pleasant chew. Drain any excess liquid, fluff with a fork, and season lightly with 1 tsp kosher salt.

Preheat your oven to 425°F. Spread the 2 medium carrots peeled and cut into 1-inch chunks, 1 medium zucchini halved lengthwise and sliced into half-moons, 1 large red bell pepper seeded and chopped into 1-inch pieces, 1 medium red onion, and 2 cups broccoli florets across a large baking sheet in a single layer. Add the drained chickpeas. Drizzle with 3 tbsp olive oil and 2 tbsp balsamic vinegar, then sprinkle with 1 tsp kosher salt and ½ tsp black pepper. Toss everything well to coat. Roast for 25–30 minutes, flipping once halfway through, until the vegetables are tender and caramelized at the edges.

While the vegetables roast, whisk together the 3 tbsp tahini well-stirred, 3 tbsp lemon juice freshly squeezed, minced garlic minced or grated, and 3 tbsp olive oil in a small mixing bowl until smooth. Add 2 tbsp water more to thin one tablespoon at a time until the dressing reaches a pourable, creamy consistency. Season with a pinch of kosher salt and adjust 3 tbsp lemon juice freshly squeezed to taste.

Divide the cooked 1 ½ cups farro among four bowls. Top generously with the roasted vegetables and 1 can chickpeas rinsed and. Drizzle each mixing bowl with the lemon-tahini dressing. Garnish with fresh fresh flat-leaf parsley roughly chopped and a sprinkle of sesame seeds if desired. Serve warm or at room temperature.