Rinse farro under cold water. Add to a saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer for 20–30 minutes until tender but chewy.
Drain excess water and spread farro on a tray. Let it cool for about 10 minutes to prevent vegetables from becoming soggy.
Chop vegetables into bite-size pieces. Roast or sauté with olive oil, salt, and pepper until tender and lightly 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, tofu, or grilled chicken if desired.
Serve immediately or chill for later. The flavor improves after resting in the refrigerator.
