Mix dressing ingredients. Take two tablespoons of the dressing and toss with the chickpeas.

Mix oil, paprika, chili powder, and salt and toss with the cauliflower.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place cauliflower in a 9 x 13-inch (23 x 33-centimeter) pan and cover. Place chickpeas on a baking sheet. Bake cauliflower and

chickpeas for 20 minutes. Remove chickpeas from the oven.

Squeeze lemon over cauliflower and continue baking for another 10–15 minutes, or until crispy or charred.

Arrange greens on the bottom of a salad bowl. Add the cauliflower, then the chickpeas. Drizzle with remaining dressing (add water at this point if it’s too thick). Top with pepitas.