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Preheat the oven to 180.
Cut the core out of the broccoli and add to the food processor first. Blitz until you get your desired consistency. You can also do this by hand if you don’t have a food processor.
Transfer to a baking tray and do the same for the florets. I like getting a variety of sizes so some pieces are al dente and some are well cooked.
Drizzle with a bit of extra virgin olive oil and salt, and transfer to the oven. Roast for about 25 minutes, or until you get to your desired done-ness.
Next, drain and rinse the chickpeas. Transfer to a dry napkin or kitchen towel and pat dry. Chop the chickpeas and add to another tray, then drizzle with olive oil, spices, and salt.
Add them to the oven with your broccoli.
Prep the rest of your ingredients - chop nuts, herbs, celery, raisins, olives.
When the broccoli is done, remove from the oven to let cool and turn the heat up to 200 to get a nice finish on the chickpeas.
Mix the dressing ingredients together in a jar or bowl and taste for desired seasoning.
Build up the salad - saving chickpeas until last - and enjoy!