Preheat the oven to 350 degrees.
Toss the chickpeas with about 2 tbsp olive oil, curry powder, turmeric & pepper. Lay out on a lined baking sheet & roast for about 25 minutes, shuffling them around halfway through. Take them out once they are just starting to get crispy.
Cut the broccoli head into florets and toss in about 2 tbsp olive oil, salt and pepper (make sure the oil coats the “leafs” of each floret). Lay out evenly on a baking sheet and bake for about 30 minutes, flipping them halfway. Take them out once the edges are nice a crispy.
Toss the roasted chickpeas and broccoli with quinoa, the rest of the olive oil & the remaining ingredients! Enjoy!