Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, cumin, smoked paprika, salt, and pepper until well-coated. Spread the cauliflower and chickpeas evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and golden brown and the chickpeas are slightly crispy.

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, tahini, and honey or maple syrup (if using). Adjust seasoning with salt and pepper as needed.

In a large salad bowl, combine the roasted cauliflower and chickpeas with the sliced scallions, chopped dates, fresh parsley, and toasted slivered almonds or pistachios. Drizzle the dressing over the salad and toss gently to combine.

Serve the salad warm or at room temperature. Enjoy it on its own or as a side dish.