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 and chickpeas with olive oil, salt, pepper, and your favorite spices (such as cumin, paprika, and garlic powder).

Spread the cauliflower 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 and chickpeas on top of the vegetables.

Drizzle with the tahini sauce and serve immediately.