Bring 3 cups vegetable broth to a boil.Rinse 1 cup farro, add it to the broth and simmer until liquid is absorbed and the farro is cooked al dente (about 20 - 30 minutes).Stir occasionally to prevent the Farro from sticking to the pot.
ROAST THE VEGGIES
Preheat oven to 400°F or 200°C. Chop 1 eggplant and 2 zucchini into ½-Inch (1 cm) cubes and slice 1 red onion.Transfer veggies onto a baking tray lined with parchment paper and season with 1 tablespoon extra virgin olive oil and ¼ teaspoon salt.
Toss and roast the veggies for 20 minutes or until tender and slightly charred.
MAKE CUMIN DRESSING
To a small bowl, add ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.Whisk until ingredients are well combined.
MIX THE SALAD
To a large mixing bowl, add cooked farro, roastedvegetables, ½ cup jarred roasted bell pepper (diced), ¼ cup parsley (chopped), dressing, and toss to combine.
Arrange onto a serving platter, top with 2 tablespoons pistachio nuts and 2 ounces feta cheese (crumbled).You can serve the salad immediately or store it in the refrigerator and eat cold or at room temperature.
Add1 can (15 oz) chickpeas to make the salad even more nutritious and fulfilling.