Greek Grilled Vegetable Bowls

For the Grilled Vegetables:

• 1 red onion, sliced into 1/2-inch rounds
• 2 medium zucchini, sliced lengthwise, about 1/4-inch thick
• 2 medium bell peppers, cored and sliced into long pieces
• 8 ounces mushrooms, stems removed
• olive oil
• salt and black pepper, to taste

For the Lemon Dressing:

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2 tablespoons lemon juice
• ½ teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Kosher salt and black pepper, to taste

For the Bowls:

• 2 cups cooked farro or quinoa
• 15 oz chickpeas, rinsed and drainied
• 1 cucumber, chopped
• 1 cup halved grape tomatoes
• 1/2 cup halved kalamata olives
• 1/2 cup crumbled Feta cheese
• Fresh dill and basil, for garnish
• Tzatziki or Avocado Tzatziki, for serving
• salt and black pepper, to taste
• Pita chips or pita bread, optional