Combine the 1 ½ cups farro rinsed 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 rinsed 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 cut into wedges, and 2 cups broccoli florets cut into bite-sized pieces across a large Baking Sheet in a single layer. Add the drained 1 can chickpeas rinsed and drained, patted dry. Drizzle with 3 tbsp olive oil divided and 2 tbsp balsamic vinegar, then sprinkle with 1 tsp kosher salt and ½ tsp black pepper freshly ground. 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 (about 1 large lemon), minced 1 clove garlic minced or grated, and 3 tbsp olive oil divided 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 1 tsp kosher salt and adjust 3 tbsp lemon juice freshly squeezed (about 1 large lemon) to taste.

Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.