Preheat oven to 400 degrees F. Toss cauliflower in a bit of olive oil and roast for about 30 minutes, stirring occasionally. Remove from heat and let cool.
Once cooled, combine arugula, cauliflower, pumpkin seeds, and chickpeas in a large bowl. Add olive oil, lemon juice, salt, and pepper, and mix well. Sprinkle with parmesan cheese.
Recipe Notes
Wait to add the dressing if you don’t plan to eat the salad right away.