Start preheating the oven to 425. Rinse and drain the canned chickpeas.

Cut the cauliflower into florets and pace in a large bowl with the chickpeas and harissa.

Gently mix the harissa into the cauliflower and chickpeas until fully coated.

Spread the cauliflower and chickpeas on the cookie sheet lined with parchment paper. Try to avoid crowding the vegetables.

Peel and slice the purple onion into half-inch round discs. Place on a cookie sheet lined with parchment paper and drizzle olive oil over the onions.

Place the cookie sheet in the oven for 25-30 minutes or until the vegetables are soft and caramelized around the edges. Halfway through the cooking process, use a spatula to flip the onion rounds and cauliflower.

The tahini sauce comes together quickly. Add the tahini, lemon juice, lemon zest, crushed garlic, salt, pepper, cumin, and 4-5 tablespoons of ice water in a medium-sized bowl. The tahini can be super stiff and hard to mix if you do not add enough ice water.

Place the roasted chickpeas and vegetables on the spinach and top with pickled vegetables and tahini sauce.