Preheat your oven to 375°F. Line a baking sheet with parchment

In a large bowl, toss the cauliflower with a drizzle of olive oil, salt, and 1/4 pouch of Herby Chimichurri. Spread out evenly onto a baking sheet and roast for 10 minutes

Meanwhile, in the same bowl, toss your chickpeas with olive oil, salt, and 1/4 pouch of Chimichurri, then add to the cauliflower and roast for another 15-20 minutes, until crispy

While the cauliflower and chickpeas are roasting, make your dressing by whisking together the tahini paste, lemon juice, and more of the Chimichurri with a pinch of salt. Add a few splashes of water if necessary to thin the dressing out

Make a bed of lettuce and drizzle a little dressing over it. Then top it with the crispy chickpeas and cauliflower. Drizzle more dressing, then garnish it with the radish and mint