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Preheat the oven to 425. Add a large sheet pan to the oven while it preheats.
Add the broccoli to the sheet pan, add the olive oil, salt, garlic powder and oregano and toss to coat. Place it in the oven for 25-30 minutes, tossing halfway.
Place the chickpeas on a parchment lined sheet pan and place in the oven to dry roast for 10 minutes. Remove them from the oven, add the oil, salt, paprika and maple syrup and toss to coat. Place them back in the oven for 8-10 minutes.
Make the dressing. Add the tahini, Parmesan, maple syrup, salt, pepper, lemon juice, garlic and water. Mix until smooth.
Add the broccoli, dates, onion, cashews and cilantro to a large bowl. Add a few spoonfuls of dressing then toss to combine.
Add the chickpeas and more dressing and toss to combine.