Chop the cauliflower into florets. Alternatively break into smaller pieces using your hands.
Place the cauliflower florets and chickpeas into a large mixing bowl and drizzle with olive oil and salt and pepper (if using).
Add the florets and chickpeas to a baking sheet lined with aluminium foil and roast for thirty minutes until tender and lightly browned.
Make the dressing by whisking the tahini, olive oil and hot water until loose and runny.
Assemble the greens in a large bowl.
Finely chop the fresh parsley and mint.
Top the greens with the roasted cauliflower and chickpeas, and fresh herbs.
Drizzle the tahini sauce over the salad ingredients and toss well.
Greek Lentil Salad
Greek Lettuce Salad Maroulosalata