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For the chickpeas, place a bowl under a sieve + separate them from their juices. To a large mixing bowl, add the chickpeas, finely diced onion, minced garlic, chilli if using, lemon juice + a grating of zest, chopped parsley + extra virgin olive oil. Add 1-2 tbsp of the chickpea juices, then season to taste with salt + pepper. Set aside covered until serving - also great for meal prep if you don’t use them all. Keep the rest of the chickpea juices - I like to add to dressings / sauces.
Slice the broccoli into even-sized pieces. If roasting in the oven, pre-heat to 180C fan, then lay the broccoli out on a baking tray. Season with salt, pepper, paprika, oregano + garlic. Mix before drizzling with oil + coating well. Roast for around 10 minutes, or until cooked through + slightly charred. You can also use an airfryer!
For the tzatziki, coarsely grate the cucumber into a clean tea towel, then squeeze out as much moisture as possible. In a mixing bowl, combine with the yoghurt, minced garlic, chopped herbs + lemon juice. Season to taste with salt, then set aside.
To serve, spread the tzatziki on the bottom of a plate. Add the broccoli on top, followed by plenty of chickpeas. Finish with a good drizzle of extra virgin olive oil. I like serving this with good piece of toasted sourdough or flatbread - enjoy!