Place your baking sheet into the oven and heat the oven to 400 degrees. Preheating the baking tray will help crisp up your vegetables when you roast them.

Place your cauliflower into a medium-size bowl. Rinse your garbanzo beans in a strainer, dry them using a towel, and place them into the same bowl. (You want to make sure your garbanzo beans are very dry, if they are wet they will steam when baking in the oven instead of crisping up.) Add 2 tablespoons olive oil, 1/2 teaspoon salt, a few grinds of pepper, 2 tablespoons za’atar, and combine.

Carefully remove the baking sheet from the oven and pour the garbanzo bean, cauliflower mixture onto the sheet pan and place it back in the oven. Cook for about 30 minutes until the vegetables are nice and crispy.

Once cooked remove from the oven and set aside to cool.

In a small bowl add the garlic clove, red wine vinegar, and tahini and whisk. Slowly pour in the olive oil while whisking, do this step slowly as you want to make sure the olive oil emulsifies into the dressing. Add salt and pepper to taste and set aside.

Place the arugula, endive, and radicchio in a serving bowl.

Arrange the cherry tomatoes, cucumber, mint, pepperoncini’s, and pickled red onions around the edge of the bowl.

Add the cooled, roasted vegetables to the center of the dish and finish by pouring the dressing on the top of the salad and topping with the Dukkah.