This hearty farro grain bowl is topped with roasted broccoli, crispy chickpeas, and a lemon-tahini dressing for a deliciously simple meal! I love this one because it’s easy to make substitutions! Swap quinoa for the farro or use green beans instead of broccoli! If you have a question about a substitution, ask in the comments or shoot me a DM! The simple lemon tahini sauce works with so many veggies 👌 . Ingredients 1 cup uncooked pearled farro 15oz chickpeas, drained and rinsed 3 cups broccoli, chopped 2 tablespoons olive oil, divided 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 tablespoon lemon juice 1 teaspoon dijon mustard 1 tablespoon tahini 1/4 teaspoon salt . Instructions Preheat the oven to 400 degrees. Cook the farro according to package directions, then set aside. Toss the broccoli and chickpeas with 1 tablespoon of olive oil, garlic powder, and onion powder. Spread into a single layer on a baking sheet and bake for 15 minutes, flipping once halfway through. In a sm...