Broccoli Chickpea Bowls with Tahini Goddess Dressing

5 from 2 votes

Broccoli and chickpeas are roasted together on a sheet pan then served over farro with a tangy Goddess-style tahini dressing.

Prep Time10

Cook Time25

Total Time35

Course: Main Dishes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 672kcal

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!

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.
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 calculations are an estimation and will vary based on brands and measurements used.