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

Process the broccoli in the food processor for 20–30 seconds until it forms fine crumbles.

Toss the broccoli crumbles with 2 tbsp olive oil, 1/2 tsp salt, and black pepper.

Spread the seasoned broccoli over the lined sheet pan and roast for 15–18 minutes until crisp and nutty.

Add yellow mustard, honey, tahini, 2 tbsp olive oil, lemon juice, 1/2 tsp salt, garlic powder, Greek yogurt, water, and black pepper to a jar.

Seal the jar and shake the dressing until smooth and creamy.

Chop the red bell pepper and dill, then thinly slice the sugar snap peas and shallots.

Add cooked quinoa, chickpeas, arugula, red bell pepper, sugar snap peas, shallots, cashews, raisins, feta, dill, and roasted broccoli to a large bowl.

Pour the creamy honey mustard dressing over the salad and toss until every ingredient is coated.