Preheat your oven to 400ºF.

Cut the cauliflower into small florets and spread them out on a large baking sheet.

Slice the red onion into ¼-inch strips and add them to the baking sheet.

Drizzle the cauliflower and onions with olive oil, then season with a pinch of salt and pepper.

Toss everything together until the cauliflower and onions are well coated.

Roast in the oven for 20 minutes, then stir the mixture and return it to the oven for another 10-15 minutes, or until the cauliflower is tender and has browned edges.

Once done, let the roasted vegetables cool slightly.

While the cauliflower and onions are roasting, prepare the lemon tahini dressing by combining tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender.

Blend until smooth and then refrigerate until you're ready to serve.

Drain and rinse the chickpeas from the can.

In a skillet, heat olive oil over medium heat and add the chickpeas along with smoked paprika, cayenne, and a pinch of salt and pepper.

Cook for about five minutes, stirring occasionally, until the chickpeas are sizzling and slightly crispy.

Remove the skillet from heat.

Pull the parsley leaves from their stems and chop them roughly into small pieces, yielding about 1.5 cups once chopped.

To assemble the salad, combine the roasted cauliflower and onions with the spiced chickpeas and chopped parsley in a bowl.

Drizzle the lemon tahini dressing over the salad and toss everything together to combine.

Serve the salad warm or cold.