Preheat the oven to 425 °F (220 °C).
Line a large baking sheet (or two smaller baking sheets) with parchment paper or a silicone baking mat.
In a large bowl, whisk together all of the marinade ingredients. Add the cauliflower and half the can of (rinsed and drained) chickpeas to the bowl. Put the other half of the chickpeas in a container, cover with water and store in the refrigerator for another time.
Bake for 25 minutes, then remove from the oven and stir. Bake for an additional 20-25 minutes, until the cauliflower and chickpeas are nice and tender.