2 cups cooked chickpeas (if canned, rinsed, drained, and patted dry)
2 Tbs. olive oil, divided
1 large head of cauliflower, cored and broken into florets (about 4 cups)
1 cup cherry tomatoes, sliced in half
1 medium cucumber, cut into ¼-inch pieces
1 large avocado, cut into 1-inch pieces
1/3 cup raisins
1/2 cup pine nuts
1/4 tsp. crushed red pepper
Pinch of fine sea salt and black pepper
1 Tbs. tahini
1/4 cup extra-virgin olive oil
2 Tbs. lemon juice
1 tsp. Dijon mustard
½ tsp. honey
1/4 cup parsley, minced
Pinch of fine sea salt and black pepper