1 head of cauliflower cut into large florets and then thinly sliced, about 4 cups
1 head of romaine, chopped
to make the dressing, place the chickpeas, rice vinegar, garlic, lemon, tahini, 1/2 cup parsley, 1/2 cup mint, canola oil, Aleppo pepper and salt in a blender and blend on high until smooth. Add a tablespoon or so of water to adjust consistency.
to make the salad, place the sliced cauliflower and romaine in a bowl, toss with remaining 1/4 cup chickpeas, 1/2 cup mint, 1/2 cup parsley
when ready to serve, toss salad with dressing and garnish with extra herbs or toasted seeds