Roasted Broccoli & Chickpea Farro Bowls

Method

1. Toast the dry farro in a 5-quart pot over medium heat for 3 to 4 minutes, stirring, until it smells nutty and darkens a shade. Add 3 quarts water and 3 tbsp salt, boil, then simmer 18 to 25 minutes, tasting from 18, until chewy-tender.
2. Meanwhile heat the oven to 425°F with racks in the upper and lower thirds. Toss the broccoli and onion with 2 tbsp oil and ¾ tsp salt on one sheet pan; toss the chickpeas with 1 tbsp oil, the cumin, paprika and ¼ tsp salt on another.
3. Roast 20 to 25 minutes, stirring and swapping the pans' racks at the halfway point, until the broccoli edges are charred and the chickpeas are crisp-skinned.
4. Drain the farro, spread it on a plate to steam-dry for 5 minutes, then toss with the remaining 1 tbsp oil and 1 tbsp lemon juice.
5. Stir the yogurt, garlic, zest of both lemons, 3 tbsp lemon juice, herbs and ½ tsp salt together, thinning with 2 tbsp water until pourable.
6. Toast the pepitas in a dry skillet for 2 minutes. Divide the farro, broccoli, onion and chickpeas among four containers and top with feta. Pack the pepitas and sauce separately; the bowls keep 4 days in the fridge and reheat in 2 minutes.