Roasted Cauliflower Salad with Chickpeas

Ingredients:

2 medium heads cauliflower, cut into florets 
1/3 c. olive oil, divided 
1 ¼ tsp. salt
Fresh ground pepper to taste
1-15 oz. can chickpeas, rinsed and drained
1 ½ Tbsp lemon juice
1 small orange, zested and juiced 
1 Tbsp tahini
¾ tsp rice vinegar
½ tsp honey
¾ c. fresh parsley leaves
¾ c. fresh mint leaves
1 garlic clove, minced
¼ tsp ground sumac (or substitute lemon zest)
1/8 tsp crushed red pepper
8-12 c. mixed greens of choice
1 avocado, diced (optional)

Directions:

1. Heat oven to 425 degrees F. Line 2 sheet pans with parchment paper.
2. Toss cauliflower florets in 2 Tbs. olive oil, 1 tsp. salt, and black pepper to taste (do this in a large bowl or directly on the sheet pans). Spread evenly on the sheet pans and roast until golden brown and tender, about 30 minutes. Let cool slightly
3. While cauliflower is roasting, make the sauce. Combine in a blender 2 Tbs. chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, ¼ tsp. salt, ½ c. parsley, ½ c. mint, garlic, sumac or lemon zest, and crushed red pepper. Puree until smooth. While the motor is still running, add 1/4 c. olive oil and blend until incorporated.
4.  In a large bowl, combine the cauliflower, remaining chickpeas, remaining parsley and mint, and the dressing. Toss until the cauliflower is evenly coated. Serve cauliflower mixture on top of mixed greens, garnish with chopped avocado (if using) and orange zest.