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Trim broccoli heads, remove feet and cut each floret into very tiny pieces. You should get 4 cups of small raw broccoli florets. Set aside into a large salad bowl.
Warm olive oil in a large skillet over medium heat. Stir in the drained, canned chickpea, and fry for 1 minute. Then, sprinkle spices: smoked paprika, garlic powder, salt, and pepper. Stir and cook the chickpeas over medium heat for about 2 minutes until fragrant. They won't get very crispy. Scroll up in the post for the oven-roasted method to make crunchy chickpeas. Remove the chickpeas from heat. Set aside in a bowl.
In the same skillet, add sunflower seeds and finely chopped pecans. Stir and fry for 1 minute or just until fragrant.
To assemble the salad, add the tiny broccoli pieces onto a large serving bowl, top with diced red onion, diced tomatoes, dried cranberries, toasted pecans/seeds, and crispy chickpeas.
Serve with tahini lemon sauce.
Add all the dressing ingredients into a tall glass mason jar, close the lid, shake vigorously until combined. Store for up to 2 weeks in the fridge.