Prepare brown rice. One to two batches of short-grain brown rice or 1 batch of brown jasmine rice should work well.

When the rice is nearing finished, preheat oven to 400 degrees and line a baking sheet with parchment paper or a baking mat.

Drain and rinse the chickpeas and chop the broccoli. Transfer chickpeas and broccoli to the prepared baking sheet and drizzle with 1 tablespoon oil and sprinkle with a pinch of salt and pepper.

Roast in the oven for 25-30 minutes, or until chickpeas are crispy and broccoli is browned and tender, being sure to stir the broccoli mixture half way through.

In a large mixing bowl, whisk the oil, maple syrup, vinegar, mustard, salt, parsley, and dill (if using) until smooth and consistent.

Assembling the bowl:

Fold the slightly cooled rice into the dressing in the large mixing bowl. Add in about 1/3 of the roasted broccoli and chickpea mixture. Mix until well combined.

For serving, portion rice into 2 portions and topped each portion with remaining roasted broccoli and chickpeas. Garnish with sliced green onion, more parsley, dried cranberries or sunflower seeds.