Preheat the oven to 425°F (220°C).

In a mixing bowl, combine chopped bell peppers, zucchini, and red onion. Drizzle with olive oil, salt, and pepper, and toss to coat.

Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.

In a pot, bring 3 cups of water to a boil. Add the rinsed farro and reduce heat to a simmer.

Cook for 25-30 minutes, or until the farro is tender but still chewy. Drain any excess water if necessary.

In serving bowls, layer cooked farro, roasted vegetables, chickpeas, and sliced avocado.

Drizzle with lemon juice and garnish with chopped parsley before serving.