Preheat the oven to 425°F (220°C) and line two sheet pans with parchment paper.

Toss the chopped Broccoli with 2 tbsp olive oil, 1/2 tsp Salt, and Black pepper on the first sheet pan.

Roast the Broccoli for 20–24 minutes until slightly tender and crisp.

Add the chopped Kale to the roasted Broccoli and toss.

Return the pan to the oven and roast for 5 minutes.

Add the Red onion to the broccoli mixture and toss.

Spread the drained Chickpeas on the second sheet pan and dry-roast for 10 minutes.

Mash the roasted Chickpeas lightly with a Fork.

Toss the Chickpeas with 1 tbsp olive oil, 1/2 tsp Salt, Paprika, Garlic powder, and Parmesan cheese.

Roast the seasoned Chickpeas for 15–17 minutes until crisp.

Blend Tahini, Medjool dates, 4 tbsp olive oil, lemon juice, lemon zest, Balsamic vinegar, Dried oregano, 1/2 tsp Salt, Black pepper, and Water until smooth.

Add additional Water to the dressing and blend briefly until it reaches a pourable consistency.

Toss the crisp Chickpeas with Cashews, Fresh dill, and Scallions.

Place the roasted Broccoli mixture in a serving bowl and top it with the chickpea crunch.

Drizzle with the lemon-date dressing and toss before serving.