Roasted Cauliflower Salad with Chickpeas, Feta, and Herbs

Name: Roasted Cauliflower Salad with Chickpeas, Feta, and Herbs
Cuisine: Mediterranean
Ingredients: 4 tablespoons olive oil, divided; 2 heads cauliflower, cut into florets; 2 (15-ounce) cans chickpeas, drained, rinsed, and patted dry with a clean kitchen towel or paper towels; Juice of 1/2 of a small lemon (about 1 tablespoon); 1 small Gala apple, cored and cut into matchsticks; 1/2 cup loosely packed fresh parsley leaves; 1/2 cup loosely packed fresh mint leaves; 1 small shallot, minced; 1 teaspoon Aleppo pepper; 1/4 cup red wine vinegar; 1 teaspoon honey; 2 teaspoons ras el hanout; 4 ounces feta cheese, crumbled (about 1 cup); Kosher salt; Freshly ground black pepper; Finely grated zest of 1/2 small lemon