Heat the oven: Preheat to 425°F (220°C). Line two sheet pans with parchment for easy cleanup.

Prep the broccoli: Cut broccoli into evenly sized florets. Toss with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and black pepper.

Dry the chickpeas well: Spread rinsed chickpeas on a towel and pat dry. This step helps them crisp. Toss with 1–2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of red pepper flakes if you like heat.

Roast: Arrange broccoli on one pan and chickpeas on the other in a single layer. Roast for 20–25 minutes, stirring once halfway. The broccoli should be browned at the edges and tender; chickpeas should be golden and slightly crunchy.

Cook your grain: While the trays roast, cook your chosen grain according to package directions. Aim for about 2–3 cups cooked.

Make the dressing: In a bowl, whisk 1/3 cup tahini, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon maple syrup or honey, 1 tablespoon olive oil, 1 small grated garlic clove, and 2–4 tablespoons warm water to thin. Season with salt and pepper. The dressing should be pourable and bright.

Toss and taste: When the vegetables are done, let them cool for 2–3 minutes. Taste and adjust seasoning with a pinch more salt or lemon if needed.

Assemble the bowls: Add a scoop of warm grains to each bowl. Top with roasted broccoli and chickpeas. Drizzle generously with tahini dressing.

Finish with freshness: Sprinkle chopped parsley or cilantro and sliced green onions. Add crunchy toppings like toasted almonds or pumpkin seeds. If using, add avocado, feta, or pickled onions for extra flair.

Serve: Enjoy immediately while the broccoli is still crisp and the chickpeas are warm.