Bring 2 cups water to a boil in a medium pot with a pinch of salt. Add 1 cup rice, stir once, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.

While rice cooks, cut broccoli into bite-sized florets. Toss with 1 tablespoon olive oil, a pinch of salt, and black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli florets in a single layer and cook for 5–7 minutes, stirring occasionally, until the edges are charred and stems are tender. Transfer to a plate.

In the same skillet, add the remaining 1 tablespoon olive oil. Add drained chickpeas and cook for 4–5 minutes, stirring occasionally, until golden and crispy at the edges. Add minced garlic and a pinch of red pepper flakes in the last minute.

Fluff rice with a fork. Zest the limes, then juice them. Toss warm rice with lime juice, lime zest, and a handful of chopped cilantro.

Divide lime-cilantro rice between bowls. Top with charred broccoli and crispy chickpeas. Drizzle any pan juices over the top. Serve with extra cilantro and lime wedges on the side.