Gather and prepare your ingredients. Preheat your oven to 220°C / 200°C fan.
Roughly chop the asparagus on an angle. Cut the broccoli in the same way, separating out the florets.
Place a large dry pan over medium heat. Add the asparagus and broccoli stems and cook with a little salt for 7-8 minutes, stirring halfway, until the stems take on some colour.
Add the florets, a little olive oil and pepper and continue to cook for another 3 minutes until the florets have softened. Remove from the pan and allow to cool.
Use a paper towel to dry any excess water off the chickpeas. Drizzle lightly with olive oil, sprinkle with the za’atar, salt and pepper and toss to coat.
Scatter over a baking tray and cook for 25 minutes in the oven until crispy or air fry at the same temperature but for 18 minutes, stirring halfway through.
To make the dressing, whisk together the olive oil, molasses and za'atar. Add salt and pepper to taste.
Once the asparagus and broccoli have cooled, place in a large bowl with the rocket leaves, drizzle over most of the dressing and toss to coat.
To serve, pile the greens onto a large platter, top with the crispy chickpeas and drizzle over the remaining dressing.