On a large baking tray, coat the cauliflower, red onion and chickpeas with olive oil, McCormick Organic Cumin, salt and pepper. Roast for 30 minutes, turning once. Set aside and let cool while you prepare the other salad ingredients and the dressing.
In a large bowl, layer all of the salad ingredients together, top with crunchy chickpeas and a drizzle of dressing. Toss to combine and serve with an extra wedge of lemon.