Preheat the oven to 375F. Slice gf bread into cubes, lay on a baking sheet, and coat with olive oil, dukkah seasoning, salt and pepper. Place in oven for 15 minutes or until gold & crispy.
Chop broccoli head into florets. Lay florets on a baking sheet, coat with olive oil, garlic powder, red pepper flakes, salt and pepper. Place alongside bread crumbs in oven for 15 minutes.
While broccoli and bread crumbs are cooking, add all caesar dressing ingredients to a bowl and whisk to combine. Taste as you go to see if seasoning needs to be adjusted. Set aside once done.
When broccoli and bread crumbs are done, let cool. While they are cooling, add pine nuts to one of the baking sheets and toast in the oven for 5-8 minutes.
In a large mixing bowl, add broccoli florets, chickpeas (I like to roast mine before), toasted pine nuts, bread crumbs, and vegan parmesan. Drizzle the caesar dressing over the mixture then stir to combine. Ready to serve!