Rinse farro under cold water. Add it to a saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer for 20–30 minutes until tender but still chewy.
Drain excess water and spread the farro on a tray. Let it cool for about 10 minutes to prevent soggy vegetables.
Chop vegetables into bite-sized pieces. Roast or sauté with olive oil, salt, and black pepper until tender and slightly caramelized.
In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), Dijon mustard, and minced garlic.
Add cooled farro and vegetables to a large bowl. Pour dressing over the mixture and toss gently to combine.
Mix in chickpeas, feta cheese, tofu, or grilled chicken if desired.
Serve warm or chilled. Flavor improves after resting in the refrigerator.
