For the Salad:

• 1 medium head cauliflower (cut into florets)
• 1 large sweet potato (peeled and diced)
• 2 tablespoons olive oil
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 (15-ounce) can chickpeas (drained and rinsed)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 clove garlic (minced)
• Salt and pepper to taste