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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.
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.
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.
To a large mixing bowl, add cooked farro, roasted vegetables, 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.