fine sea salt and freshly ground black pepper to taste
Preheat the oven to 425 degrees F.
Put a pot of water on to boil for the orzo. Measure orzo.
Drain the chickpeas and rinse. Place on a baking sheet.
Drizzle with olive oil and sprinkle with Turkish Chicken seasoning and salt. Toss to coat.
Cut cauliflower into florets and place on a second baking sheet. Drizzle with olive oil, Turkish Chicken Seasoning, and salt. Toss to coat.
Place chickpeas in the oven and roast for 20 minutes, or until soft.Place cauliflower in the oven and roast until florets are crisp-tender and starting to caramelize, about 20 minutes.
When the water comes to a boil, add about 1/2 teaspoon fine sea salt to the pot, cook orzo according to package instructions. Drain and put in large bowl while still warm.
When chickpeas and cauliflower are cooked, add to the bowl with orzo. Drizzle with juice of a lemons and olive oil. Add another 1/4 teaspoon salt or to taste. Thinly slice scallions and toss with salad. Let sit 30 minutes before serving to allow flavors to meld. Salad holds well for up to 3 days.
*farro, brown rice, or quinoa may be substituted for orzo