While your chickpeas and broccoli are roasting, this is a good time to prepare the rest of your ingredients. I’ve found the best way to cut greens for chopped salads is to first stack the leaves on top, then thinly slice into ribbons, before cutting in smaller pieces the opposite (vertical vs horizontal) direction. Carrots and cucumbers are done similarly – first cut into several thin slices, then stack the slices on top and cut into sticks, before cutting them into cubes the opposite direction.
Place all your chopped veggies into a large serving bowl, then measure out your seeds. Chop five dried apricots and add those to the bowl, along with a quarter cup of pomegranate seeds.
When your broccoli and chickpeas and done in the oven, let cool for a few minutes, then chop your broccoli into smaller pieces to match the rest of your chopped vegetables. Add the broccoli and chickpeas to the mixing bowl.