Step 1: Roast the Cauliflower and Chickpeas
Preheat your oven to 425°F (220°C).
On a large rimmed baking sheet, combine the cauliflower florets and chickpeas.
Drizzle with olive oil and sprinkle with chipotle chili powder, smoked paprika, garlic, red pepper flakes, and a pinch of salt and pepper.
Toss everything until evenly coated.
Roast for 20 minutes, or until the cauliflower is tender and lightly charred and the chickpeas are golden and crispy.

Step 2: Prepare the Salad Base
While the cauliflower and chickpeas are roasting, add the mixed greens, sliced cucumbers, fresh herbs, and chives to a large salad bowl.
Toss lightly to combine and set aside until the warm ingredients are ready.

Step 3: Make the Creamy Honey Mustard Vinaigrette
In a jar or measuring cup, combine the olive oil, lemon juice, honey, Dijon mustard, tahini, apple cider vinegar, and a pinch of salt.
Shake well with the lid on or whisk until smooth and creamy.
Taste and adjust the salt or lemon juice as needed.

Step 4: Toss the Salad Together
Once the cauliflower and chickpeas are done roasting, let them cool slightly.
Add them to the salad bowl with the greens and cucumbers.
Drizzle with about half the vinaigrette and toss everything gently to combine.

Step 5: Add Toppings and Serve
Top the salad with sliced avocado and crumbled feta.
Drizzle with a little more vinaigrette just before serving.
Serve fresh and enjoy the balance of warm and cool, creamy and crunchy.

Storage Instructions

Keep Fresh:
Store the salad components separately if possible.
The roasted cauliflower and chickpeas can be stored in the fridge for up to 3 days.
The dressing can be refrigerated for up to 1 week.

Make Ahead:
Roast the cauliflower and chickpeas in advance and assemble the salad right before serving for best texture.
Add avocado just before serving to avoid browning.

Warm Up:
The cauliflower and chickpeas can be reheated in the oven or air fryer to bring back their crispness before adding to the salad.