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Preheat oven to 400F.
On a parchment-lined baking sheet, toss together broccoli, chickpeas, olive oil, and generous pinches of salt and pepper.
Roast for 25-30 minutes, or until broccoli is tender.
In a small mixing bowl, stir together tahini, garlic, lime juice, rice vinegar, soy sauce, chili crisp, and honey.
If needed, add 1-2 Tbsp of water to thin the dressing to a pourable consistency.
In a large bowl, combine roasted broccoli and chickpeas, sesame seeds, green onions, cilantro, and dressing.
Toss to coat and serve immediately, or refrigerate for 2-3 days.