To Roast the Cauliflower and Chickpeas
Step 1: Preheat the oven to 425 degrees Fahrenheit

Step 2: On a large rimmed baking sheet, combine the cauliflower florets, drained chickpeas, olive oil, chipotle chili powder, smoked paprika, minced garlic, crushed red pepper flakes, and a generous pinch each of kosher salt and black pepper

Step 3: Toss everything together until the cauliflower and chickpeas are evenly coated with the oil and spices

Step 4: Spread the mixture out in an even layer on the baking sheet

Step 5: Roast in the preheated oven for 20 minutes, stirring halfway through, until the cauliflower is tender and lightly charred and the chickpeas are crispy

Step 6: Remove from the oven and let cool slightly

To Make the Creamy Honey Mustard Vinaigrette
Step 7: In a glass jar or small bowl, combine the olive oil, lemon juice, honey, Dijon mustard, tahini, and apple cider vinegar

Step 8: Add a pinch of kosher salt

Step 9: Shake or whisk vigorously until the vinaigrette is smooth and creamy

Step 10: Taste and adjust seasoning if needed

To Assemble the Salad
Step 11: In a large salad bowl, combine the mixed greens, sliced Persian cucumbers, chopped fresh herbs, and chopped chives

Step 12: Add the roasted cauliflower and chickpeas to the bowl

Step 13: Drizzle a little of the vinaigrette over the salad and toss gently to combine

Step 14: Top the salad with sliced avocado and crumbled feta cheese

Step 15: Serve immediately, with extra vinaigrette on the side if desired