Preheat oven to 400 F.

Rinse and cut off the tough ends of the asparagus.

Place asparagus and sliced onion on a baking sheet. Drizzle with about 2 Tbsp. olive oil. Season with salt and pepper. Roast for 20 minutes, or until asparagus is tender but crisp.

In the meantime, in a medium saucepan, heat 2 Tbsp. olive oil over medium heat.

Add the garlic and sauté until it begins to brown.

Add the chickpeas and season with salt and pepper.

After 3 minutes, pour in the sauce and ½ cup water.

Bring to a boil, then reduce the heat to maintain a simmer and cook for about 10 minutes.

In the meantime, prepare farro.

Combine one cup of rinsed farro with 1½ cups water in a medium pot. Bring to a boil.

Once boiling, lower heat to Low and cover for 15 minutes.

Remove from burner and let sit with cover on for 5 minutes.

Remove cover, fluff with fork and drain any residual water.

To the chickpeas, add farro, roasted vegetables and goat cheese.

Season with salt and pepper, to taste.

Serve.