Preheat the oven to 400°F (200°C).

Cut the cauliflower into small florets and drain and rinse the chickpeas.

In a bowl, toss the cauliflower florets, cherry tomatoes, and chickpeas with olive oil, salt, pepper, cumin, and paprika.

Spread the vegetables and chickpeas on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden and crispy.

Meanwhile, chop the lettuce and slice the cucumber.

Warm the pita bread in the oven for a few minutes or in a dry skillet.

In a small bowl, mix tahini with lemon juice, garlic, water, and salt to create a creamy tahini sauce.

Assemble the pita by placing a layer of chopped lettuce and sliced cucumber inside each pita pocket.

Add the roasted cauliflower, chickpeas, and cherry tomatoes on top of the vegetables.

Drizzle with the tahini sauce and serve immediately.