Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Quarter and deseed the lemon(s). Cut the zucchini into 1/2-inch-thick rounds. Halve the tomatoes. Medium dice the mozzarella. In a medium bowl, whisk together the honey and vinegar. Add the halved tomatoes, diced mozzarella, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the capers, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully add the juice of 2 lemon wedges (or 4 wedges for 4 servings). Season with salt and pepper; stir to combine. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned and softened. Turn off the heat.

To the pot of cooked farro, add the marinated tomatoes and mozzarella (discarding any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the crispy prosciutto, cooked zucchini, and cooked chickpeas. Drizzle with the pesto. Serve the remaining lemon wedges on the side. Enjoy!