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Remove the leaves and core from the cauliflower. Place the florets in a large bowl, chopping longer stems into small pieces. Season with 1/2 teaspoon of sea salt and 1/2 teaspoon of black pepper and toss.
Whisk the lemon zest, lemon juice, olive oil, red pepper flakes and a pinch of salt together until creamy and emulsified.
Add the chickpeas, herbs, onions, peppers, and dressing to the cauliflower. Toss until florets are evenly coated. Taste and adjust to your liking.