Step 1

Preheat oven to 425 degrees and line two baking sheets with parchment.

Step 2

Pat broccoli and chickpeas dry with a lint-free towel. Place broccoli on one pan in a single layer and chickpeas on the other. If broccoli is too crowded on one pan, transfer some to the other pan. Use your hands to gently toss the broccoli and chickpeas in oil (or lime juice/broth for oil-free). Sprinkle with salt. Bake for 18 to 20 minutes, flipping the broccoli and stirring chickpeas at the half way point.

Step 3

While the broccoli and chickpeas are roasting, cook the quinoa according to package directions.

Step 4

Combine the sauce ingredients in a small bowl. Whisk with a fork until smooth. Set aside.

Step 5

When broccoli is slightly charred and barely fork tender, remove from oven. Remove chickpeas from oven and sprinkle with smoked paprika. Stir to coat. For crispier chickpeas, bake for another 5 to 7 minutes.

Step 6

Spoon quinoa, broccoli, and chickpeas into individual serving bowls. Add a handful of lettuce greens, if using. Sprinkle with green onion and sesame seeds, and drizzle with sauce. Serve immediately.