Preheat oven to 400°F. Place carrots and cauliflower in a large bowl.
In separate small bowl, whisk together ¼ cup of olive oil, curry powder, 1 tsp salt and pepper. Pour onto the cauliflower and carrots, stirring well to coat.
Spread the vegetables onto two large baking sheets. Roast for 30 minutes, stirring once, until vegetables are tender and browned. Remove from the oven and let cool slightly.
In a large bowl, whisk together the remaining 3 tbsp olive oil, ½ tsp salt, honey and lemon juice for the dressing.
Add the chickpeas and greens to the bowl with the dressing and stir well to coat. Top with the roasted vegetables (you could also do this on a serving platter), and stir once again.
Serve at room temperature and enjoy!