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Separate the broccoli into even-sized pieces. Season with salt, pepper, paprika, oregano and garlic. Drizzle with oil and coat well. Roast at 180 degrees celsius for 10-15 minutes or until cooked and charred.
For the tzatziki, grate the cucumber and squeeze out as much moisture as possible. In a mixing bowl, combine with the yoghurt, minced garlic, chopped mint and squeeze of lemon. Season to taste with salt and set aside.
For the chickpeas, mix with finely diced onion, chilli, minced garlic, lemon juice and zest, chopped parsley and extra virgin olive oil. Season to taste with salt and pepper, set aside.
To serve, spread the tzatziki on the bottom of a plate. Add the broccoli on top, followed by plenty of chickpeas. Finish with a good drizzle of extra virgin olive oil. Serve with good bread and a green salad if desired.