Preheat the oven to 180°C and line two large baking trays with baking paper.
Peel and chop all vegetables into 2cm cubes, except the cauliflower which should be closer to 1 inch pieces.
Place the vegetables onto the trays and drizzle with olive oil and season with salt and pepper and a little garlic powder. Mix around with your hands to ensure they are coated and place the trays into the oven to cook for around 45 minutes turning half way, or until the vegetables are starting to brown and are cooked through.
While the vegetables are cooking, make your chickpeas. Drain and rinse your can of chickpeas and add into a medium sized frying pan on medium heat. Add in your smoked paprika and garlic powder and mix. Cook the chickpeas until starting to dry out and browning - about 10-15 minutes. Season with salt and pepper to taste.
Finally make your dressing by simply mixing all ingredients together in a small bowl with a spoon or small whisk, seasoning to taste.
To a large serving bowl add all of your vegetables and the chickpeas. Add the baby spinach and then drizzle with a generous amount of the dressing. Use two spoons to toss the salad and mix everything together until everything is coated with the dressing. Drizzle any remaining dressing over the top to serve.