Peel and finely chop red onion. Wash and dice zucchini. Wash, deseed, and dice red bell pepper.
Add vegetables and chickpeas to a large baking sheet, drizzle olive oil over it, season with sea salt and ras al hanout and then mix everything with your hands to make sure all spices and oil are well distributed. Then spread out to make sure everything is in one even layer.
Add veggies and chickpeas to the oven for approximately 30 minutes.
In the meantime, wash and spin dry some parsley and finely chop.
Once chickpeas and vegetables are roasted, remove from the oven and transfer to a salad bowl, add cooked farro and fresh lemon juice, mix well together and serve.