Preheat Oven to 400°F
Spread chickpeas a large baking sheet, drizzle with oil and tamari, and sprinkle with salt and pepper.
Break cauliflower into florets and lightly coat with olive oil.
Spread evenly on a baking sheet and roast in 400ºF for 20 minutes, or until lightly brown.
Place all dressing ingredients in a high-speed blender until creamy. You might need to dilute ever so slightly with water after your chill the dressing.
I like to mix my salads in a large bowl. Add vegetables and just enough dressing to coat (save the rest of the dressing for the next day).
I always try to make my dressings the day before I serve them. It's also a great idea to double any dressing recipe so you always have the perfect compliment to a salad ready for you in your fridge.