Combine farro and 6 cups of water in a medium pot.
Bring it a boil, reduce heat, cover and simmer for about 25 minutes, until soft. If there is still water, drain it off like you would pasta.
While farro is cooking, you can prep/grill the chicken and vegetables:
Brush chicken breasts with olive oil and season with salt and pepper.
Toss zucchini and summer squash with 2 tablespoons of pesto.
Heat grill to medium-high heat.
Place chicken breasts and zucchini/squash on grill.
Cook zucchini and summer squash 2-3 minutes on each side.
Cook chicken until cooked through, about 5-6 minutes on each side. I always use a meat thermometer to ensure I don’t over or undercook my meat. Chicken should be cooked to 165 F.
In a large bowl add farro and chickpeas. Add remaining pesto and toss to combine.
Add zucchini, summer squash and chicken and gently toss. Serve and enjoy!