Preheat oven to 425 degrees Fahrenheit
Drain and rinse the chickpeas. Pat dry with a kitchen towel.
Toss the broccoli florets and chickpeas with the olive oil.
Line a baking sheet with aluminum foil and spread the broccoli florets and chickpeas evenly across the sheet.
Bake for 20-30 minutes until the broccoli and chickpeas are cooked to your preference (I cooked for about 25 minutes because I like my broccoli and chickpeas crispy).
While the broccoli and chickpeas are roasting, cook the cup of farro according to the package instructions.
Remove the cooked chickpeas from the baking sheet and toss with the garlic powder and salt until evenly coated.
Mix the cooked broccoli, chickpeas, and farro with the caesar salad dressing and lemon juice in a large mixing bowl. Top with parmesan cheese and salt and pepper to taste.
Serve and enjoy!