How to Make It
In a small bowl combine the lemon juice, tahini, honey, water, 2 tablespoons olive oil, and season with salt and pepper.
In a large skillet, heat 1 teaspoon of the oil until shimmering. Add the garlic to the pan and cook until softened and lightly browned, about 1 minute. Add the broccoli, chickpeas, and 1 tablespoon of water to the pan and season with salt. Cover and cook over medium heat until the broccoli is bright green and tender and the chickpeas are heated through, about 4 minutes. Remove from the heat and add the tomatoes, red onion, and dressing to the pan. Stir in the chopped cilantro and toss well to coat. Taste to adjust for seasoning, transfer to plates, and serve warm.