Preheat oven to 350 F and line a baking tray with parchment paper. For chickpeas, toss them in nutritional yeast, paprika, garlic powder, salt, and pepper, then oven roast for 30 minutes. Toss cauliflower florets in 1 tsp olive oil, salt, and pepper. Spread across baking tray and bake for 10 minutes. After 10 minutes, add tofu cubes to the baking tray and continue to bake for another 15 minutes. Add prepared veggies to a bowl: lettuce, red onion, cucumber, olives, and tomato. Top with roasted cauliflower, tofu, and roasted chickpeas. Add the yogurt, balsamic vinegar, the remaining 2 tsp olive oil, basil leaves, oregano, and additional salt and pepper to taste. Toss everything well to combine. Enjoy!
