Roasted broccoli and chickpeas are served with farro and a zesty-tangy tahini dressing in this easy sheet pan recipe! These bowls take just over 30 minutes to make and are packed with nutritious plant-based ingredients.
Simple, nutritious ingredients and minimal prep is what these Broccoli Chickpea Bowls are all about!
Broccoli florets and chickpeas are roasted on the same sheet pan until almost blackened, then served over farro (or rice or quinoa!) with a drizzle of tahini Goddess dressing.
If you liked my Spiced Carrot Chickpea Bowls, you'll love this recipe too!
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Why you'll love this recipe
- Golden broccoli florets: To make crisp, golden broccoli, slice each floret in half so that one half is flush with the sheet pan and roast at high heat (425F). This is my favorite way to make crispy broccoli!
- Simple ingredients and equipment: Sunflower seeds, shallots, breadcrumbs, and Parmesan take the sheet pan ingredients to the next level. All you need is a cutting board, sheet pan, and mixing bowl to make the recipe.
- Tahini Goddess dressing: This is inspired by Annie's Goddess dressing. I've had this recipe on my website for years. It's tangy, acidic, zesty, and the perfect complement for simple roasted veggies.
Ingredients
- Broccoli: One large broccoli crown or two small crowns. Slice the crowns into florets and the florets in half through the stem.
- Chickpeas: One can, drained, rinsed, and patted dry. I use a paper towel or clean dish towel.
- Tahini: Find this by the peanut butter or in the international aisle at most grocery stores.
- Sunflower seeds: This recipe is written for raw sunflower seeds. If you have roasted/salted sunflower seeds, they can just be sprinkled on each serving instead of added to the sheet pan.
- Shallot: This is mixed with a sprinkle of brown sugar to enhance its natural sweetness. This adds a nice contrast to the tangy dressing.
- Panko breadcrumbs: I tested this with standard breadcrumbs and panko, and I liked panko a lot more because they have a crispier texture.
- Asiago: I recommend buying a block of Asiago and grating it yourself directly over top each serving.
- Nutritional yeast: This is optional, but I love the extra cheesy umami kick it gives the bowls.
- Farro: I love the chewiness of farro. I recommend pearled farro, as it cooks more quickly than standard farro. If the package says cooking time is 20 minutes or less, it's likely pearled. Quinoa or rice also work well with these bowls.
How to make
Equipment note: I use a half sheet pan to make 3 servings. Use a full sheet pan if doubling the recipe.
- Slice the broccoli crown into florets. Slice each floret in half through the stem.
- Transfer the broccoli and chickpeas to a half sheet pan. Drizzle with oil, salt, pepper, and nutritional yeast. Toss with a spatula or clean hands. Arrange the broccoli so that the cut-side is flush with the sheet pan.
- Roast at 425F for 15 minutes. Meanwhile, slice the shallot and toss it with a drizzle of oil and 1 teaspoon of brown sugar. Sprinkle the shallots, sunflower seeds, and panko across the broccoli and chickpeas. Return to the oven for 5-10 minutes, or until the panko is golden and the broccoli is starting to blacken.
- Image shows the chickpeas and broccoli after roasting, with Asiago cheese melting on top. Serve over farro. Squeeze each serving with lemon juice and top with a drizzle of tahini dressing and shredded asiago cheese, or additional nutritional yeast.
Storage notes
The tahini dressing is best within a week. Keep refrigerated. Note that it thickens up a lot as it chills and can be thinned with water, as needed.
Reheat chickpeas and broccoli in the microwave, in a skillet, or in an air fryer:
- Air-fry: This is my preferred reheating method. I air fry in the preheated air fryer 350F for just 3 minutes. Check and add additional time, as needed.
- Skillet: Add the broccoli and chickpeas to a skillet over medium heat. Pan-fry until hot, about 3-5 minutes.
More of my favorite grain bowls
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Broccoli Chickpea Bowls with Tahini Goddess Dressing
Broccoli and chickpeas are roasted together on a sheet pan then served over farro with a tangy Goddess-style tahini dressing.
Ingredients
For the Broccoli and Chickpeas
- 1 cup pearled farro seen note #1
- 15 ounce can chickpeas
- 1 large broccoli crown or two small
- 1 tablespoon canola oil plus more as needed
- 1 tablespoon nutritional yeast optional
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
- 1 small shallot
- 1 teaspoon light brown sugar
- ¼ cup raw sunflower seeds see note #2
- ¼ cup Panko breadcrumbs see note #3
- Asiago cheese for serving
- lemon wedges for serving
For the Tahini Dressing
- ¼ cup tahini
- 2 tablespoons lemon juice from one small lemon
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon dry parsley
- 1 clove garlic grated with a Microplane or minced
- honey as needed
Instructions
- Preheat the oven to 425F. Start cooking the farro per package instructions.
- Drain and rinse the chickpeas. Transfer to a half sheet pan and pat dry with a paper towel or clean dish towel. Slice the broccoli crown into florets. Slice each floret in half through the stem, then transfer to the same sheet pan.
- Drizzle with oil, nutritional yeast, salt, and pepper. Toss with a spatula to combine. Arrange the broccoli so that the cut side is flush with the sheet pan. Roast at 425F for 15 minutes.
- Meanwhile, slice the shallot thinly and toss it with a drizzle of oil and 1 teaspoon of brown sugar. Sprinkle the shallots, sunflower seeds, and panko across the broccoli and chickpeas after they have roasted for 15 minutes. Don't stir.
- Return to the oven for 5-10 minutes, or until the panko is golden and the broccoli is starting to blacken.
- To make the tahini dressing: To a bullet blender or a jar add the tahini, lemon juice, apple cider vinegar, soy sauce, parsley, and grated garlic clove. Whisk or blend until smooth, adding water 1 tablespoon at a time, to reach a drizzle-able consistency. Adjust to taste, adding honey 1 teaspoon at a time for a sweeter dressing.
- To assemble the bowls: Divide the farro and roasted ingredients between 3 bowls. Squeeze each serving with a lemon wedge and top with a drizzle of tahini dressing and shredded asiago cheese, or additional nutritional yeast. Enjoy!
Video
Notes
- Farro: This recipe also works well with quinoa or rice.
- Sunflower seeds: If using roasted sunflower seeds (they'll be labeled raw sunflower seeds if they're not roasted), just use them as a garnish on the bowls instead of adding them to the sheet pan to roast. This recipe also works well with walnut pieces.
- Panko: Adds a little bit of crunchiness. I also tested this with standard breadcrumbs and didn't like it as much.
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Tahini dressing is best within a week. Keep refrigerated. Note that it thickens up a lot as it chills and can be thinned with water, as needed.
Reheat chickpeas and broccoli in the microwave, in a skillet, or in an air fryer:
- Air-fry: This is my preferred reheating method. I air fry in the preheated air fryer 350F for just 3 minutes. Check and add additional time, as needed.
- Skillet: Add the broccoli and chickpeas to a skillet over medium heat. Pan-fry until hot, about 3-5 minutes.
Nutrition
Serving: 1bowlCalories: 672kcalCarbohydrates: 95gProtein: 25gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.02gSodium: 1055mgPotassium: 995mgFiber: 22gSugar: 9gVitamin A: 608IUVitamin C: 85mgCalcium: 156mgIron: 7mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Molly says
Super easy recipe and really tasty! Love the way the flavors work together.
Cassidy Reeser, MS, RD says
That's exactly what I was hoping for with this recipe! Thanks for the review!