ROASTED BROCCOLI & CHICKPEA SALAD WITH TAHINI-PARMESAN DRESSING!

1. Preheat the oven to 425°F. Add a large sheet pan to the oven while it preheats. 
2. Add the chopped broccoli to the sheet pan, add 2.5 tbsp olive oil, 0.5 tsp salt, 0.5 tsp garlic powder and 0.5 tsp dried oregano and toss to coat. Place it in the oven for 25-30 minutes, tossing halfway. 
3. 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 0.5 tbsp olive oil, 0.5 tbsp salt, 0.5 tsp paprika and 0.5 tbsp maple syrup and toss to coat. Place them back in the oven for 8-10 minutes. 
4. Make the dressing. Add the tahini, Parmesan, maple syrup, salt, pepper, lemon juice, 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 and toss to combine. Serve immediately.