Drain and rinse the chickpeas and pat dry with a paper towel. In a small mixing bowl, combine chickpeas, olive oil, curry powder and salt.
Pour the chickpea mixture onto a sheet pan and place in the preheated oven. Roast until the chickpeas begin to turn golden brown, about 20-30 minutes. Remove from oven and set aside.
Rinse and pat dry the cauliflower florets. In a small mixing bowl, combine cauliflower, olive oil, curry powder and salt.
Carefully remove the chickpea mixture from the sheet pan and add the cauliflower. Roast until the cauliflower begins to turn golden brown, about 20-25 minutes. Remove from oven and set aside.
While the chickpeas and cauliflower are roasting, cook quinoa in a small pot according to package directions. Set aside.
Whisk together dressing ingredients in a small mixing bowl.
In a large mixing or serving bowl, combine the steamed quinoa, dressing and spinach. Top with roasted chickpeas and roasted cauliflower and serve.