Prep: Wash and dry all produce. Preheat the oven to 425 degrees. Peel and cut the carrot into 1/2-inch cubes. Drain and rinse the chickpeas. Wrap the garlic cloves in a small piece of foil with a drizzle of olive oil.

Toss the chickpeas, cauliflower, and carrots on a baking sheet with a large drizzle of olive oil, the ras el hanout, and a pinch of salt and pepper. Place the baking sheet and foil-wrapped garlic in the oven. Bake about 20 minutes, tossing the veggies halfway through, until golden brown. The garlic should be very soft at this point.

While the veggies roast, bring 1 cup water with a large pinch of salt to a boil in a small pot. Once boiling, add the quinoa. Cover and reduce to a simmer for 15-20 minutes, until tender.

Halve the lemon. Use a fork to mash the roasted garlic into a paste on your cutting board. In a small bowl, whisk together the lemon juice, garlic paste, 1 teaspoon honey, and about 2 Tablespoons olive oil. Season with salt and pepper.

Toss: In a large bowl, toss together the quinoa, chickpeas, cauliflower, carrots, arugula, and vinaigrette. Season with salt and pepper.

Plate: Divide the crispy chickpea and roasted cauliflower salad between plates. Pick the parsley leaves off the stems, sprinkle over, and enjoy!