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PdfPreheat the oven to 350F. In a large bowl, add the chickpeas, cauliflower, olive oil, salt, pepper, and paprika and toss to combine. Spread onto a baking sheet lined with parchment paper and bake until crispy, about 30 minutes.
Add the chopped parsley, cucumber, tomato, and red onion to the same bowl you used for your chickpeas (this will add a little extra seasoning to your veggies).
Make your dressing: whisk together the olive oil, vinegar, agave, and salt in a small bowl or jar. drizzle over your salad and toss to combine.
To serve, spread the hummus in the bottom of a bowl, top with the salad and roasted chickpeas and cauliflower. Add optional garnishes and enjoy!