Roasted Broccoli and Chickpea Salad with Tahini Dressing

1. Preheat the oven to 425°F (220°C) and add a large sheet pan to the oven while it preheats.

2. Add the broccoli to the sheet pan with 2.5 tablespoons olive oil, 0.5 teaspoon salt, garlic powder and oregano. Toss to coat and roast for 25-30 minutes, tossing halfway through.

3. Place the chickpeas on a parchment-lined sheet pan and dry roast in the oven for 10 minutes. Remove, then add 0.5 tablespoon olive oil, 0.5 teaspoon salt, paprika, and 0.5 tablespoon maple syrup. Toss to coat and roast again for 8-10 minutes.

4. To make the dressing, combine tahini, Parmesan, 0.25 teaspoon salt, a pinch of pepper, lemon juice, minced garlic, and water. Mix until smooth.

5. In a large bowl, combine roasted broccoli, chopped dates, chopped onion, cashews and cilantro. Add a few spoonfuls of dressing and toss well.

6. Add the roasted chickpeas and more dressing to the bowl. Toss again until everything is well combined.