Cook the broccoli in a saucepan of boiling water for 2-3 minutes, until just cooked but still firm. Drain and refresh under cold running water, then drain again.
Cut the top and bottom off the orange, and stand on one cut end on a chopping board. Remove all skin and pith by cutting down around the orange, to the chopping board. Segment the orange by cutting out the flesh in wedges from between the membranes.
Add the orange segments, broccoli and chickpeas to a large salad bowl, and gently toss to combine.
Whisk the orange juice with the tahini and cumin. Season with salt and freshly ground black pepper.
Drizzle the dressing over the salad and serve.
Tip: If the oranges are very sweet, you might like to whisk a squeeze of lemon juice into the dressing.
Per serving: 173 calories, 11 g protein, 8 g fat (1 g saturated fat), 14 g carbohydrate (6 g sugars), 10 g fibre, 187 mg sodium