Ingredients:
2 heads broccoli broken into florets
15 oz chickpeas, grained and rinsed
1 tsp garlic powder
1 tsp dried parsley
1/2 tsp black pepper
2 cups cooked quinoa
1/2 cup chopped walnuts or sliced almonds
1 handful fresh parsley, chopped
1 tablespoon coconut oil (or oil of choice)

Instructions:
Preheat oven to 400F and line baking sheet. Add the broccoli florets and chickpeas. Sprinkle a tablespoon of coconut oil (or oil of choice) and spices. Evenly cover. Roast until tender. About 20 minutes.

Dressing:
3 tablespoons tahini
2 lemons juiced
1 tablespoon Dijon mustard
1 tsp nutritional yeast
1 tablespoon warm water
3 tablespoon flax seed oil (or oil of choice)

Mix everything together. Sprinkled with nuts. Serve warm. Makes 4 serving. Fridge- up to 4 days