This hearty grain bowl checks every box for a Mediterranean-style plate, built on chewy farro, roasted cherry tomatoes, zucchini, and chickpeas that caramelize beautifully in the oven. The bright lemon herb dressing, whisked with good olive oil, Dijon, and fresh garlic, ties everything together without weighing it down. Fresh parsley, mint, and peppery arugula get folded in while the farro is still warm, wilting just slightly and keeping every bite tasting green and vibrant. A scatter of toasted pine nuts on top adds richness and crunch, rounding out the texture from soft roasted veg to chewy grain to crisp greens. It's a satisfying, plant-forward salad that holds up well as a make-ahead lunch or a side for a bigger spread, and it fits naturally into a Mediterranean way of eating thanks to its base of whole grains, vegetables, legumes, and olive oil.
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Preheat the oven to 425°F (220°C). Combine the farro, water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, 25–30 minutes. Drain any excess water, spread the farro on the baking sheet to cool for 10 minutes, then transfer to a large mixing bowl.
While the farro cooks, line the baking sheet with the cherry tomatoes, zucchini, and chickpeas. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat. Spread into a single layer, keeping the tomatoes on one side so they don't crowd the zucchini. Roast until the zucchini is tender and lightly browned at the edges and the tomatoes have burst and caramelized, 20–25 minutes.
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