Pre-heat the oven to 400 degrees.
Toss the chickpeas with the olive oil and cumin. Spread out on a baking sheet lined with parchment paper and roast in the oven for 20 minutes.
Cut the cauliflower into florets and add to a food processor. Pulse a few times, working in batches, until it resembles grains of rice. Add to a large skillet or cast iron pan and discard any overly large pieces.
Add the olive oil and kefta spice and saute for a few minutes, stirring often, until the cauliflower begins to soften slightly. Season with salt and remove from the heat.
Use a paper towel to clean out the food processor bowl but no need to wash it. Add the garlic, tahini, water, lemon juice and parsley. Puree until smooth and season with salt and pepper.
To assemble the salad, remove the outer leaves from the head of lettuce and cut into quarters. Place each quarter on a plate and sprinkle on the cauliflower rice and the roasted chickpeas. Add the cherry tomatoes and dress with the herb tahini.