Cut leaves away and the core by the cauliflower. Then pull or cut on the cauliflower apart into small florets & add to a large-bowl. Chop longer stalks into small-pieces, then add to the bowl with florets.
Season with 1/2 tsp of sea-salt and 1/2 tsp ground black-pepper, then toss the cauliflower round the bowl until all of the florets have had a opportunity to become seasoned.
To make the dressing, whisk the lemon-zest, lemon-juice, olive-oil, red-pepper flakes, plus a pinch of salt until creamy and emulsified.
Add the chickpeas, herbs, pickled-onions along with the dressing into the cauliflower. Toss until everything is evenly coated. Taste, then season with additional salt, pepper or lemon-juice.
The cauliflower salad will not taste best when given any time to marinate. When it's possible, allow the salad marinate, stirring from time to time, for a minimum of 30 mins prior to serving. The salad will keep, covered in the fridge up to a week.