ARRANGE A RACK in the middle of the oven and heat the oven to 425°F.
Trim 1⁄2 inch off the woody, dried-out bottom of the broccoli stems and discard. Cut the florets into bite-sized pieces and place on a rimmed baking sheet. Cut the stems into bite-sized pieces and add to the baking sheet.
Drizzle with 2 tablespoons olive oil, season with 1⁄2 teaspoon salt and several grinds of black pepper, and toss to coat. Spread out in an even layer. Roast, tossing halfway through, until tender and caramelized, 20 to 25 minutes.
Meanwhile, use a Microplane to finely grate about three- fourths of the ricotta salata into a large bowl (about a scant cup), reserving the rest. If some of the cheese breaks in the process, simply crumble it finely with your fingers and add it to the bowl. Use the Microplane to finely grate about half of the lemon rind into the bowl. Halve the lemon crosswise and squeeze the juice from both halves into the bowl (about 3 tablespoons). Add the remaining 3 tablespoons olive oil, the red wine vinegar, sumac, and several grinds of black pepper to the bowl and stir vigorously to combine.
Once the broccoli is roasted, let cool for 5 minutes. Add the broccoli to the bowl of citronette and toss to coat. Add the pita chips, parsley, and scallions, then crumble the reserved piece of ricotta salata into the bowl and toss to combine. Taste and season with additional salt and black pepper as needed. Garnish with a couple of generous pinches of Aleppo pepper or Urfa biber chile flakes, if desired.
