First, make the dressing by mixing together all of the ingredients in a hand blender or mini food processor. Set aside to allow the flavors to develop while you get on with everything else.
Pre-heat the oven to 200C / 400F.
Prep the chickpeas. Rinse, and then get them as dry as possible with paper towels. The drier they are, the crispier they will be!
Use a large baking tray or dish to roast your chickpeas; you don't want any overlap. Empty the chickpeas into the pan and toss with olive oil, salt, pepper and a few teaspoons of smoked paprika.
Now place on the top shelf of the oven to allow them to start roasting while you prep the broccoli. You want the chickpeas to have a 10 minute head start on the broccoli.
Chop the hard stems off the ends of the broccoli.
Lightly oil a baking sheet and place the broccoli on top. Brush with a little extra oil and sprinkle with salt, pepper, lemon juice and sliced garlic.
Add to the oven. While you're at it, remove the chickpeas and give them a quick shake before putting them back in.
Allow to roast for 20 minutes, at which point the broccoli should be tender with crispy tops and the chickpeas should be crunchy.
In the meantime, prep your lettuce. Slice the Romaine heads in half lengthwise. Brush with olive oil and sprinkle with salt. Place on a baking tray.
Remove the chickpeas and broccoli from the oven when finished, and set aside.
Immediately change the oven setting to grill / broil on a medium heat. Once ready, place the lettuce underneath the grill for 2-3 minutes, until it starts to brown and crisp on top.
Assemble the salad. Top the romaine heads with broccoli stems, chickpeas and sliced avocado. Drizzle the dressing on top, add a twist of ground pepper and a pinch of lemon zest.
Serve while still warm.
