Broccoli chickpea salad

Ingredients 
1/2 cup parmesan (cheap stuff you use for pizza)
1/4 cup EVOO, plus more for sauteing 
1/2 lemon, juiced
1 tablespoon mayo
1 teaspoon red pepper flakes
1 (15-ounce) can chickpeas, rinsed
1 red onion, chopped
1 teaspoon table salt, plus extra when sauteing
1 teaspoon pepper, plus extra for sauteing
1.5 pounds broccoli (4 small heads or 2 big), cut into 2-inch pieces

Instructions

1. Whisk Parmesan, ¼ cup oil, lemon juice, mayonnaise, salt, pepper, and pepper flakes together in large bowl. Add chickpeas and toss to combine; set aside.
2. Heat some oil in big nonstick skillet over medium heat until shimmering. Add onion and cook until onion is tender and beginning to brown, 6 to 8 minutes, stirring occasionally. Season with S&P, then transfer to bowl with chickpea mixture.
3. Heat a couple tablespoons oil in now-empty skillet over medium heat until shimmering. Add broccoli and cook until broccoli is dark brown and crispy in spots, about 10-15 minutes, stirring every 5 minutes. Season with S&P.
4. Transfer broccoli to bowl with chickpea mixture and toss to combine. 
5. Grate some good parm over top and serve warm.

Modified from an American Test Kitchen recipe. Would maybe add 1 tablespoon of dijon mustard to dressing mix next time.