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Preheat oven to 400F.
Add broccoli florets to a sheet pan and toss in olive oil, salt and pepper. Move to one side of the pan, then add chopped bacon to the other side of the pan.
On a separate pan, add chickpeas, toss in a drizzle of oil and a generous pinch of salt.
Transfer both pans to the oven and roast for 25-30 minutes until broccoli is fork tender and chickpeas are crispy.
In a small bowl, toss the shredded Brussels in olive oil.
With about 8-10 minutes remaining, give the broccoli and bacon a toss then sprinkle the shaved Brussels on top of the broccoli and continue roasting until bacon is cooked through.
Meanwhile prepare dressing by whisking tahini, oil, lemon juice, garlic, anchovy paste, salt and pepper until smooth. Add up to ¼ cup water to reach desired consistency.
Remove vegetables from oven and transfer to a bowl.
If desired, add breadcrumbs to the pan, coating in bacon grease and toast in the oven for 4-5 minutes.
Toss the salad in the dressing, serve warm topped with breadcrumbs and grated parm.