Roasted broccoli crunch salad with balsamic tahini dressing

Name: Roasted broccoli crunch salad with balsamic tahini dressing
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Cuisine: American
Ingredients: 3 small heads broccoli - cut into small florets (about 5-6 cups); 1 can chickpeas - drained; 2 tbsp olive oil; 1.5 tsp salt; 1/2 tsp black pepper; 1 tsp garlic pepper; 1 teaspoon onion powder; 1 teaspoon dried thyme; 2 tablespoon olive oil; 1/4 cup balsamic vinegar; 1-2 tsp maple syrup (optional, depends on how sweet your balsamic is); 1/4 cup tahini; 1 teaspoon dijon mustard; 1 garlic clove - minced or pressed; 1/2-1 teaspoon salt (adjust to your saltiness preference); 2-3 tablespoons water to thin (adjust to your thickness preference, I used about 2); salt/pepper to taste (if you use soy sauce or miso you probably won't need salt); 4-5 stalks celery - finely chopped (about 1 3/4-2 cups ); 3/4 cup finely chopped parsley; 1 cup cooked farro (can sub any cooked hearty grain like quince, brown or wild rice); 1/2 cup roughly chopped shelled pistachios (I used unsalted pistachios)