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Cut away leaves and the core from the cauliflower. Then, cut or pull the cauliflower apart into little florets and add them to a large bowl. Chop longer stems into small pieces and add them to the bowl with the florets.
Season with ½ teaspoon of fine sea salt and ½ teaspoon of ground black pepper, and then toss the cauliflower around the bowl to mix.
To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt until creamy and emulsified.
Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated.
Taste, and then season with additional salt, pepper, or lemon juice.
This cauliflower salad tastes best when given some time to marinate. Let the salad marinate covered in the fridge, stirring occasionally. (I think this tastes better the next day, but you can enjoy after 30 minutes). It will keep covered in the refrigerator for up to 5 days.