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In a small bowl, whisk together the tahini paste, lemon juice, Lemon White Balsamic, garlic, salt and pepper along with 1 Tbsp water to start. Whisk and add more water as needed to adjust the consistency. Taste and adjust with salt. Adjust with lemon juice for tartness and Lemon White Balsamic for sweetness as needed. Set aside.
Preheat oven to 400°F. Season the cauliflower and chickpeas with Roasted Garlic Avocado Oil, Garam Masala and salt. Divide amongst two half sheet pans in a single layer. Roast for 15 mins and stir. Return to the oven for an additional 10-15 mins or until the cauliflower is golden brown and the chickpeas are crispy on the outside. Remove from oven and set aside to cool on the sheet pan.
To assemble the salad, dress 2 cups torn kale leaves and sliced red onion with the dressing. Place in a bowl and top with the cauliflower and chickpeas. Drizzle with the dressing and garnish with pomegranate ariels.