Step 1

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated.

Step 3

Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy.

Step 4

While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency.

Step 5

To serve, pour the dressing onto a plate, then top with the roasted vegetables.

Step 6

Garnish with chopped parsley and a drizzle of chili oil.

Step 7

Enjoy immediately or store separately in the fridge for up to 4 days.