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Preheat oven to 425 degrees F. Place the broccoli and chickpeas on a large, rimmed baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and pepper, to taste. Roast for 15 to 20 minutes or until broccoli is tender and chickpeas are crispy.
To toast the breadcrumbs, heat the olive oil in a small skillet over medium heat. Add the panko, garlic powder, and salt. Cook, stirring frequently, until golden brown and toasted, about 3 minutes. Transfer to a plate and let cool.
To make the dressing, in a small bowl whisk together the tahini, Greek yogurt, lemon juice Dijon mustard, anchovy paste, garlic, Parmesan cheese, water, salt and pepper. If the dressing is too thick, you can thin it out with a little extra water.
To assemble the salad, place the roasted broccoli and chickpeas on a platter or in a serving bowl. Top with toasted breadcrumbs. Drizzle with tahini Caesar dressing and toss until well coated. Sprinkle with Parmesan cheese and crushed red pepper flakes. Serve.