Step 1

Preheat the oven to 425ºF.

Step 2

In a medium pot, bring 2 cups of water to a boil. Add 1 cup farro and 1/4 teaspoon salt (do not stir). Cover tightly with a lid, reduce the heat to low, and cook until all the water is absorbed (~20 minutes for pearled farro and ~35 for whole). Turn the heat off and let stand covered for another 10 minutes without stirring.

Step 3

Meanwhile, start roasting the vegetables: on a large rimmed baking sheet, combine the peppers, carrots, and onions. Drizzle with about 2 tablespoons of oil, and season with 1/4 teaspoon salt and a few grinds of pepper. Toss to coat. (The vegetables should be moderately oily – not too dry and not swimming in oil either.) Arrange in a single layer. Roast for about 15 minutes, then toss and continue roasting for 10 to 15 minutes more, until the veg are soft and brown.

Step 4

Start the bean salad: in a small skillet, combine 2 tablespoons of oil and 3 thinly sliced garlic cloves, and place over a low flame. Warm just until the garlic starts to sizzle, about 2 minutes. Sizzle until golden, about 30 seconds, then turn the heat off. Let stand for 5 minutes to infuse.

Step 5

In a large bowl, combine the beans and garlicky oil with 2 tablespoons minced herbs, 2 tablespoons lemon juice, and salt and pepper to taste. Toss to combine.

Step 6

Lastly, make the dressing: in a medium bowl, combine 1/3 cup tahini, 1/3 cup water, 2 tablespoons lemon juice, 1 crushed garlic clove, and 1/4 teaspoon salt. Whisk until smooth and pourable (at first it may seem lumpy, but keep whisking and it’ll come together); add more water if needed. Taste and adjust the seasonings if needed.