Tip: When noodles from Step 2 are cooked, rinse well with hot water, and add oil as instructed to prevent them clumping together.
Heat oven to 425°F. Line baking sheet with foil. Wash broccoli and lemon. Zest Lemon. Empty chickpeas into a fine mesh sieve and rinse under cold water. Add chickpeas and broccoli to baking sheet. Toss vegetables with 1 tbsp. (2 tbsp. for 4 servings) oil, garlic, lemon zest, and half of the spice blend. Put vegetables in oven immediately. Set a timer for 15 minutes.
Bring 2.5 litres (5 litres for 4 servings) salted water to a boil in a large pot. Add soba noodles and cook for 3-5 minutes, or until al dente. Drain noodles through a fine mesh sieve and rinse well with hot water. Add noodles back to pot with 1 tbsp. (2 tbsp. for 4 servings) oil and toss.
Wash green onions and slice thinly. Cut lemon in half.
Make Cashew Dressing
In a small bowl, vigorously whisk cashew butter, soy sauce, maple syrup, remaining spice blend, and apple cider vinegar. Add lemon juice and cayenne pepper to taste. Whisk until creamy. If dressing is too thick, add 1 tbsp. water at a time to make it pourable.
When timer goes off, turn broccoli and chickpeas. Sprinkle cashew pieces on top and return vegetables to oven. Cook for another 5-8 minutes, or until cashews are toasted and broccoli is tender.
Finish and Serve
Add half of the cashew dressing to noodles and mix until well coated. Divide noodles into serving bowls. Add roasted broccoli and chickpeas on top. Drizzle remaining cashew dressing over everything. Garnish with green onions. Season to taste with salt, pepper, and remaining lemon juice if desired.