Bring a large pot of water to a boil and prepare a large bowl of ice water. Add the broccoli and blanch for 45–60 seconds, just until bright green and crisp-tender. Immediately transfer the broccoli to the ice bath to stop the cooking. Once cooled, drain well and pat completely dry.

Meanwhile, heat a large nonstick skillet over medium heat. Optional to add a splash of cooking oil or dairy-free butter. Add the panko breadcrumbs and toast, stirring frequently, until lightly golden, about 3–4 minutes. Add the garlic, lemon zest, nutritional yeast, parsley, and a pinch of salt, stirring constantly for another minute until the garlic is fragrant and the breadcrumbs are deeply golden.

To make the dressing, add the silken tofu, miso, nutritional yeast, lemon juice, Dijon mustard, capers, caper brine, garlic, Worcestershire powder, maple syrup, onion powder, and black pepper to a high-speed blender. Blend until completely smooth and creamy. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust with additional lemon juice, black pepper, or salt, if needed.

Transfer the broccoli to a large salad bowl and pour the dressing over the top. Toss until every floret is evenly coated. Top with the crispy chickpeas, lemon garlic breadcrumbs, vegan parmesan (if using), freshly cracked black pepper, and an extra squeeze of fresh lemon before serving.