Preheat oven to 450°F.
Cut broccoli into small florets and cut onion into one-inch pieces; toss with 2 tbsp olive oil.
Roast broccoli and onions in oven for about 25 minutes, or until tops start to brown.
Cook quinoa according to package directions.
Toast almonds and sunflower seeds in a dry pan until fragrant (about 3 minutes.
Drain and rinse chickpeas.
In a small bowl, mix together lime juice and olive oil.
In a large bowl mix together chickpeas, nuts, seeds, broccoli, onion and quinoa; stir in lime-olive oil dressing. Serve warm.