For the dressing (adjust proportions to preference):

• 3–4 tablespoons tahini
• juice of 1 lemon
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• big pinch of salt and pepper

For the cauliflower:

• 1/2 head of cauliflower, chopped
• 1/4 cup of hot sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• big pinch of salt and pepper
• 1 tablespoon olive oil

For the chickpeas:

• 1 can of garbanzo beans, drained, rinsed, and dried
• 2 tablespoons tahini
• 1 1/4 teaspoon paprika
• 1 tablespoon olive oil
• big pinch of salt and pepper

For the salad:

• kale, sliced into thin ribbons
• romaine, chopped
• 1/2 cucumber, chopped
• 1/2 avocado, sliced,
• 1/4 cup feta cheese, cubed
• 2 stalks green onion, chopped
• 1/4 cup dill, chopped