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Preheat the oven to 400ºF.
Cut the broccoli florets and peel the tough outer layers from the stems using a vegetable peeler. Chop the stems into bite-size pieces.
Season broccoli: Transfer the stems and florets to a large baking sheet. Toss them with a drizzle of olive oil, garlic powder, and salt to taste.
Roast the broccoli for about 20 minutes, or until golden brown. Then add a generous dash of mustard powder and toss to coat. Set aside.
Transfer the chickpeas and tofu to a large baking sheet. Toss with a drizzle of olive oil or tamari, and a dash of paprika, sumac (if using), garlic powder, and salt to taste.
Bake for about 25 minutes at the same time as the broccoli. Toss the tofu cubes and chickpeas after 10 minutes so they cook evenly. Bake until golden brown.
Combine: Once the tofu and chickpeas are done cooking, transfer them to a large bowl with the roasted broccoli, hemp hearts, walnuts, cranberries, and arugula.
Make the dressing: Add the lemon zest, lemon juice, olive oil, mustard, maple syrup, and oregano to a medium bowl. Press the garlic into the bowl. Whisk well until combined. Add salt and pepper to taste. Add the dressing to the bowl with the salad ingredients and mix well to combine.