Grilled Chickpea and Broccoli Grain Bowl with Tahini-Lemon Drizzle

How to Make Grilled Chickpea and Broccoli Grain Bowl with Tahini-Lemon Drizzle

1. 1

   Step 1: Cook the farro

   Rinse the farro under cold water. In a medium pot, combine the farro with 2 1/4 cups (540 ml) water and a pinch of salt, bring to a boil, then reduce to a simmer and cook until tender but chewy, about 20–25 minutes. Drain any excess water, fluff with a fork, and keep warm.

   For this step

   • 1 cupDry farro
   
2. 2

   Step 2: Prep and season chickpeas and broccoli

   Preheat a gas grill or grill pan to medium-high (about 400°F/200°C). Toss the drained chickpeas and broccoli florets in a large bowl with olive oil, smoked paprika, and the sea salt & pepper until evenly coated.

   For this step

   • 2 15-oz cansCanned chickpeas, drained and patted dry
   • 1 headBroccoli florets (from 1 head)
   • 2 tbspExtra-virgin olive oil
   • 1 tspSmoked paprika
   • 1 tspSea salt & freshly ground black pepper
   
3. 3

   Step 3: Grill chickpeas and broccoli

   Using a grill basket or a perforated grill tray, spread the chickpeas and broccoli in a single layer and grill until the broccoli has charred edges and the chickpeas are crisp in spots, about 8–10 minutes, shaking or stirring halfway through. Remove from the grill and let rest briefly; the slight char adds smoky depth and texture to the bowl.
   
4. 4

   Step 4: Whisk the tahini-lemon drizzle

   In a small bowl, whisk together the tahini, lemon juice, minced garlic, 2–3 tbsp warm water (to thin), and a pinch more salt until smooth and pourable. Taste and adjust acidity or salt — the sauce should be bright, nutty, and just fluid enough to drizzle over the bowl.

   For this step

   • 1/4 cupTahini
   • 2 tbspFresh lemon juice
   • 2 clovesGarlic, finely minced
   
5. 5

   Step 5: Assemble the bowls and serve

   Divide the cooked farro among bowls, top with the grilled broccoli and chickpeas, and drizzle generously with the tahini-lemon sauce. Finish with an extra drizzle of olive oil or a squeeze of lemon if desired and serve warm for a filling, fiber-rich meal.
   

1. Rinse the farro under cold water. In a medium pot, combine the farro with 2 1/4 cups (540 ml) water and a pinch of salt, bring to a boil, then reduce to a simmer and cook until tender but chewy, about 20–25 minutes. Drain any excess water, fluff with a fork, and keep warm.
2. Preheat a gas grill or grill pan to medium-high (about 400°F/200°C). Toss the drained chickpeas and broccoli florets in a large bowl with olive oil, smoked paprika, and the sea salt & pepper until evenly coated.
3. Using a grill basket or a perforated grill tray, spread the chickpeas and broccoli in a single layer and grill until the broccoli has charred edges and the chickpeas are crisp in spots, about 8–10 minutes, shaking or stirring halfway through. Remove from the grill and let rest briefly; the slight char adds smoky depth and texture to the bowl.
4. In a small bowl, whisk together the tahini, lemon juice, minced garlic, 2–3 tbsp warm water (to thin), and a pinch more salt until smooth and pourable. Taste and adjust acidity or salt — the sauce should be bright, nutty, and just fluid enough to drizzle over the bowl.
5. Divide the cooked farro among bowls, top with the grilled broccoli and chickpeas, and drizzle generously with the tahini-lemon sauce. Finish with an extra drizzle of olive oil or a squeeze of lemon if desired and serve warm for a filling, fiber-rich meal.