Roast the vegetables:

1. Preheat the oven to 425 degrees Fahrenheit with racks in middle and upper third of oven.
2. Line two rimmed baking sheets with parchment paper.  In large bowl, combine all of the vegetables and drizzle oil on top.   Add salt and pepper and toss until vegetables are light and evenly coated.
3. Transfer the vegetables to the baking sheets and arrange them evenly in one layer.   Place baking sheets in oven.   Roast for 15 to 20 minutes.  Flip vegetables with spatula and switch racks.   Roast for additional 15 to 20 minutes until vegetables are tender. Remove from oven and set aside.

Cook the farro:

1. In large saucepan, combine farro with water to cover by several inches.  Bring mixture to a boil and reduce to a simmer.  
2. Cook stirring occasionally until grains are tend, but somewhat chewy, 15 to 20 minutes for pearled farro or 25 to 40 minutes for unprocessed farro.  Drain water and set aside.

Toast the pepitas:

1. In medium skillet over medium heat, combine pepitas, olive oil and salt.  
2. Cook, stirring often until the pepitas make a popping noise and turn golden on the edges, about 5 minutes.  Set aside.

Make the yogurt sauce:

1. In a small food processor or blender, combine all of the ingredients.  
2. Blend until smooth.  Set aside.

Prepare the bowls:

1. Spread a spoonful of yogurt sauce across the bottom of the bowls.  Divide cooked farro and arrange the radicchio, roasted veggies and chickpeas on top.  
2. Sprinkle pepitas over each bowl and serve with extra yogurt sauce on the side.