Cook the broccoli in salted water until tender. Drain and rinse under a cold tap. Set aside.
Mix the chickpeas, sundried tomatoes, olives, hazelnuts and parsley in a large bowl. Add the broccoli, a good glug of olive oil, the lemon juice and some black pepper (you probably won’t need salt as the feta is quite salty) and mix everything well together.
Finally, add the feta and give another mix, trying not to break up the feta too much. Divide into two bowls and drizzle over a little more of your best extra virgin olive oil.