Lemon and Garlic Roasted Vegetables with Farro

3 medium Gold potatoes, quartered

1 cup Grape tomatoes

2 cups quartered Cremini mushrooms

4 tbsp Extra virgin Olive oil

2 1/2 - 3 tbsp freshly squeezed Lemon juice

4 tbsp Water

2 tsp Oregano

1/2 tsp Dill

1/2 tsp Sea salt

4 large Garlic coves, pressed

1 cup uncooked Farro

5 cups Water

2 Bay leaves

3/4 cup cooked Chickpeas

1/4 tsp Sea salt, plus more to taste, if desired

Preheat oven to 400 F. Place potatoes, tomatoes and mushrooms in a 8 inch square baking dish. In a glass measuring cup, whisk together the olive oil, lemon juice, water, oregano, dill, salt and garlic. Pour over vegetables and bake for about 45 minutes, stirring every 15 minutes, until potatoes are fork tender.
While potatoes are cooking, bring water and bay leaves to a boil, add farro and cook for 20 minutes. Drain well in a fine mesh strainer. When the vegetables come out of the oven, add cooked farro, chickpeas and 1/4 tsp salt and mix well. Taste for salt and serve.