Roasted Cauliflower and Chickpea Salad with Tahini

Preheat oven to 220°C (425°F). Toss cauliflower florets with 2 tbsp olive oil, cumin, smoked paprika, 1/4 tsp salt, and black pepper. Toss dried chickpeas separately with remaining 1 tbsp olive oil and 1/4 tsp salt. Spread both on a large baking sheet (keeping separate). Roast 25–30 minutes until cauliflower is charred at the edges and chickpeas are crispy.

In a dry skillet over medium heat, toast pine nuts for 2–3 minutes, shaking the pan, until golden. Watch carefully — they burn quickly. Transfer to a plate.

Whisk tahini, lemon juice, garlic, and 2–3 tbsp cold water together until smooth and pourable. It will seize up before it loosens — keep whisking and adding water a splash at a time. Season with a pinch of salt.

Spread arugula across a large serving platter. Pile the warm roasted cauliflower florets on top.

Scatter the crispy chickpeas over the cauliflower. Drizzle generously with tahini dressing. Top with toasted pine nuts and serve immediately.