Creating this Roasted Cauliflower and Chickpea Salad is straightforward if you follow these simple steps:

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare Veggies: In a large bowl, combine the cauliflower florets and chickpeas.
3. Season: Drizzle with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper. Toss until well coated.
4. Roast: Spread the mixture evenly on a baking sheet. Roast in the oven for 20-25 minutes until the cauliflower is golden brown and tender.
5. Cool: Once done, remove from the oven and set aside to cool slightly.
6. Mix Salad Base: In a separate large bowl, combine the diced red onion, cherry tomatoes, cucumber, and parsley.
7. Prepare Dressing: In a small bowl, whisk together the lemon juice, tahini, remaining olive oil, and maple syrup until smooth. Add a bit of water if necessary to reach a drizzling consistency.
8. Combine: Add the roasted cauliflower and chickpeas to the salad base. Gently toss everything together with the dressing.
9. Top with Feta: If using, sprinkle crumbled feta cheese over the top before serving.
10. Serve: Enjoy your delightful Roasted Cauliflower and Chickpea Salad while it’s fresh or store it for later!