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Preheat the oven to 425. Line a sheet pan with parchment paper.
Add the broccoli and chickpeas to the sheet pan, then drizzle with the olive oil and season with the ranch seasoning.
Toss to combine and spread it out, then place the sheet pan in the oven for 25-30 minutes, tossing halfway.
While the broccoli and chickpeas roast, make the yogurt. Add the yogurt, salt, lemon juice, garlic and chives to a medium bowl and mix to combine.
Assemble the salad. Add the roasted broccoli and chickpeas to a bowl, then add the onion, dates, sun dried tomatoes, basil, cashews and Parmesan cheese. Toss to combine.
Spread the yogurt onto a plate. Top the yogurt with the salad. Drizzle with tahini and serve.