Roasted Broccoli Salad

1: Preheat oven to 180°C/360°F fan forced and line two trays with baking paper.

2: Cut off the stem of the broccoli, trim the outer edges, and slice into thick strips. Chop florets into smaller pieces.

3: In a large bowl, toss broccoli with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper. Spread out on one tray.

4: Rinse and dry chickpeas. Toss with remaining olive oil, garlic powder, onion powder, paprika, coriander, salt, and pepper. Spread on the other tray.

5: Roast both trays in the oven for 25-30 minutes until broccoli is lightly charred and chickpeas are golden and crunchy.

6: In a bowl, whisk together all the dressing ingredients until smooth.

7: In a serving bowl, add the roasted broccoli and top with chickpeas, pickled onions, coriander, flaked almonds, and hemp seeds.

8: Pour on the dressing and mix well to coat.