Roasted Cauliflower Salad with Farro and Crispy Chickpeas

Mix the dressing
0 Put [wprm-ingredient text="¼ cup tahini paste" uid="0"], [wprm-ingredient text="¼ cup cold water" uid="8"], [wprm-ingredient text="2 tablespoons fresh lemon juice" uid="2"], [wprm-ingredient text="1 tablespoon honey" uid="7"], [wprm-ingredient text="1 tablespoon olive oil" uid="3"], [wprm-ingredient text="1 chopped garlic clove" uid="4"], ½ teaspoon kosher salt, and [wprm-ingredient text="½ teaspoon cayenne pepper" uid="6"] in a blender. Blend on high speed until the dressing is smooth and creamy. You can also whisk all the ingredients in a bowl or shake them in a jar. Taste the dressing and add more lemon juice, salt or pepper to your taste. The dressing will keep refrigerated 3-4 days.
Make the salad
3 Preheat the oven to 450 degrees (230 C).
4 Put the cauliflower florets on a quarter-sized or medium rimmed baking sheet. Add [wprm-ingredient text="¼ cup olive oil" uid="11"] and a big pinch of kosher salt. Spread the florets out in one layer. Roast 15 minutes, stirring the florets halfway, around at the 7-minute mark.
5 Add the chickpeas and red pepper to the pan, stirring to spread them evenly. Continue roasting about 10 more minutes, until the chickpeas are golden, and the cauliflower is caramelized in spots. Remove from the oven and cool about 10 minutes, otherwise the heat of the vegetables will wilt the arugula.
6 Transfer the cauliflower mixture to a large bowl with the farro, green onions and [wprm-ingredient text="1 loose cup picked fresh parsley and cilantro leaves" uid="17"]. Drizzle with 2-3 tablespoons of the dressing and stir to combine. Add the arugula and toss gently, then sprinkle the feta cheese on top.
7 Serve the salad with more dressing on the side for drizzling over each portion.