Step 1

Whisk the tahini, garlic, lemon, and water together in a small bowl. Keep whisking until the mixture really thickens. Set aside.

Step 2

Bring a medium saucepan of water to a boil, salt well, and cook the broccoli until it brightens and becomes a bit tender, just a minute or two. Drain.

Step 3

In a large bowl gently toss the broccoli, chives, pinenuts, and arugula with the olive oil. Season with salt, to taste. Slather the tahini mixture across a large platter, and serve the chickpea and broccoli mixture spread out on top of it.