Roasted Broccoli & Chickpea Salad with Cashews and Dates | DishGen Recipe

Ingredients

• 1 large head of broccoli, cut into florets
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and black pepper, to taste
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp maple syrup or agave nectar
• 1 small garlic clove, minced
• 2-3 tbsp water (to thin dressing)
• 1/4 cup chopped cashews, toasted
• 1/4 cup chopped dates
• 2 tbsp chopped fresh parsley
• Optional: red pepper flakes for heat