Cook the noodles according to the package instructions al dente and then rinse with cold water. Put in a sieve and drain well. Cut the cauliflower in small florets and boil in water al dente. Then drain as well. Wash the chickpeas and pat dry. Put on a baking sheet and drizzle with a little olive oil. Salt and bake at 180 ° C for 25 minutes until crispy.
Roast the pumpkin seeds without fat in a pan.
Cut the cucumbers, tomatoes and spring onion into small pieces. Finely chop parsley and mint.
Mix the dressing ingredients well and season to taste. Put all ingredients in a bowl and mix. Season with salt and pepper.
Tip: If you like, you can roast the cauliflower florets in the oven with the chickpeas.