Roasted Potato Salad with BBQ Chickpeas

Name: Roasted Potato Salad with BBQ Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 lb of Yukon gold potatoes, properly washed and cut into 3/4 inch chunks; 1/2 tsp cumin seeds; 1 tsp smoke paprika; 1/2 tsp dry basil; 1/2 tsp dry oregano; 1/2 tsp ground coriander; 1 tsp garlic powder; 4 cloves garlic, crushed; 1 small red onion, 1/2 roughly chopped and the other 1/2 diced; 1 head of broccoli, cut into florets; 2 tbsp avocado oil or preferred high heat oil; 1, 15 oz can of chickpeas, rinsed and drained; 1/4 cup barbecue sauce, gluten-free & vegan; Salt and pepper to taste; 2 tbsp tahini (I used Soom Foods); Juice of half a lemon; 1/2 tsp dry dill; 1/2 tsp onion powder; Pinch of salt or to taste; 2-3 tbsp of water