Roasted Chickpeas and Farro Salad Bowl

Ingredients

• 15 Ounces Garbanzo Beans | Chickpeas (Drain, rinse and let them dry in a colander or sieve )
• 9 Ounces Farro
• 2 Cups Vegetable Broth or Stock
• 1 1/2 Cups Persian Cumber (Seeded and Chopped )
• 1 1/2 Cups Cherry Tomatoes (Seeded and Chopped )
• 1 1/2 Cups Red Bell Pepper (I like to grill my peppers before adding them to the bowl)
• 1 1/2 Cups Asparagus (*Optional either grill or saute )
• 1 1/2 Cups Broccoli (*Optional either grill or saute )
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Teaspoon Cumin
• 1 Teaspoon Chili Powder (Or Smoked Paprika)
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Cayenne Pepper ((see the other variation of spices you can use) )
• 1/3 Cup Tahini
• 1/3 Cup Water
• 1/4 Squeezed Lemon
• 1 Teaspoon Minced Garlic (Or simply garlic powder )
• 1 Teaspoon Cayenne (Pepper )
• 1 Pinch Salt
• 1 Pinch Pepper