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Preheat the oven to 425°F. Line 2 sheet pans with parchment paper and set aside.
Add the broccoli, olive oil, salt and pepper to the sheet pan. Toss and roast for 20-24 minutes.
Remove, add the kale and toss together. Toast an extra 5 minutes.
Remove, cool and add the onion to the pan and toss.
Add the chickpeas to the second pan, then dry roast for 10 minutes.
Remove, then mash them with a fork and add the salt, paprika, garlic powder and parmesan.
Place back in the oven for 15-17 minutes, until crisp.
Make the dressing by adding all dressing ingredients to a high speed blender and blend until smooth. Add water to thin if needed.
Add the cashews, dill and scallions to the chickpeas and toss.
Plate the broccoli, top with the crunch and dress to desired amount. Toss and enjoy.