Step 1

Cook farro. Combine farro with 3 cups of water. Bring to a boil and let simmer for about 30 minutes or until farro is tender and chewy. Preheat oven to 425 degrees F.

Step 2

Roast chickpeas. In a medium bowl, combine chickpeas, olive oil, salt and pepper. Transfer to a lined baking sheet and roast for 15 minutes. After roasting, toss the chickpeas with lemon zest and set aside.

Step 3

Roast tomatoes. Add tomatoes to the bowl you used to season the chickpeas. Add olive oil, salt and pepper. Remove the chickpeas from the oven and add the tomatoes to the same pan. Roast both chickpeas and tomatoes for 15 minutes.

Step 4

Prepare dressing. In a small bowl or jar, combine shallots, lemon juice, Dijon mustard, honey, and olive oil. Whisk or shake to combine. Season with salt and pepper.

Step 5

Assemble: Divide farro, crispy chickpeas and tomatoes between four bowls. Add shaved fennel, pepperoncini and olives. Top with the lemon-mustard vinaigrette and garnish with chopped parsley and feta. Enjoy!