ROASTED BROCCOLI & CHICKPEA SALAD WITH TAHINI-PARMESAN DRESSING

1. Preheat the oven to 425°F (220°C). Add a large sheet pan to the oven while it preheats. 
2. Add the chopped broccoli to the hot sheet pan, drizzle with 2 1/2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp dried oregano and toss to coat. Place it in the oven for 25-30 minutes, tossing halfway through.
3. While the broccoli roasts, place the rinsed and drained chickpeas on a parchment-lined sheet pan and place in the oven to dry roast for 10 minutes. Remove them from the oven, add 1/2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp paprika, and 1/2 tbsp maple syrup and toss to coat. Place them back in the oven for 8-10 minutes.
4. Make the dressing: In a small bowl, add the 6 tbsp tahini, 1/4 cup grated Parmesan, 1/2 tbsp maple syrup, 1/4 tsp salt (or more to taste), pepper to taste, juice of 1 lemon, 1 clove minced garlic, and 3-4 tbsp water. Mix until smooth.
5. Add the roasted broccoli, chopped dates, finely chopped red onion, chopped cashews, and chopped cilantro to a large bowl. Add a few spoonfuls of dressing then toss to combine.
6. Add the roasted chickpeas and more dressing to the bowl and toss to combine. Serve immediately or store for meal prep.