Greek Grilled Vegetable Bowls

For the Grilled Vegetables:

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

For the Bowls:

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