Preheat oven to 220C or 430F. Line a baking tray with baking paper.
In a large bowl combine all the ingredients for the roasted veggies. Toss to coat well. Place on the lined baking tray and roast for 20-25 minutes, or until cauliflower is tender enough to pierce with a fork and you see some charred bits on the edges.
Meanwhile, in a large salad bowl, combine all the ingredients for the salad (except for the feta cheese and avocados).
To make the dressing, combine all ingredients in a glass jar and shake to mix well. Taste and adjust the salt and pepper.
Top the salad with the roasted cauliflower and chickpeas, feta cheese and avocado. Drizzle the dressing on top. Serve and enjoy!