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Preheat oven to 425F and line 2 baking sheets with parchment paper
On one sheet pan, add broccoli florets, drained and dried chickpeas, and sliced shallot
Coat with olive oil spray and season with salt, garlic powder, onion powder, and rosemary
Bake until broccoli is fork tender
On the other pan, add turkey bacon slices and bake until crispy, then slice into thin pieces
In a bowl, combine approximately ¼ cup plain Greek yogurt, 3-4 tbsp honey mustard, honey to taste, a splash of red wine vinegar, lemon juice, 2 tsp minced garlic, and salt to taste
Add roasted broccoli, chickpeas, shallot, turkey bacon, and feta cheese to a large bowl
Pour desired amount of dressing on top and serve