To a large bowl add frozen broccoli and drizzle with oil, salt and pepper. Toss to coat. Spread on a lined baking sheet and set aside.
To a medium bowl add the drained and rinsed chickpeas and toss with oil, smoked paprika and cumin until coated. Place on a small lined baking sheet and set aside.
Cut the top off of a bulb of garlic. Just enough to see the tops of the garlic cloves. Place in the middle of a piece of foil and drizzle with oil, salt and pepper. Seal the foil around the garlic, but don't squeeze it to the garlic - allow some room for steaming in the foil.
Place the broccoli, chickpeas and garlic into the oven. Bake the garlic for about 35 minutes or until golden. Bake the chickpeas and broccoli for about 45 minutes or until crispy.
Add the roughly chopped kale to a large bowl and massage with lemon juice for 1-2 minutes. Set aside. Slice red onion into bite sized pieces and add to a bowl and set aside.
To prepare the dressing add hemp hearts to a high speed blender with water to soak - DO NOT BLEND YET. Allow them to soak for about 20 minutes. Once they have been soaked, use a fork to remove the roasted garlic cloves from the bulb and add to blender. Add the rest of the dressing ingredients and blend until smooth. You may need to add a tbsp more water for a better consistency.
Once the broccoli is baked allow to cool for about 5 minutes than roughly chop into smaller pieces. Add broccoli to kale, along with roasted chickpeas, onions and dressing. Toss to coat.