Preheat the oven to 180°C/350°F/gas 4. Put the cauliflower in a bowl and add the chickpeas.
In another bowl, mix together the oil and paprika. Spoon this over the cauliflower and chickpeas, and mix until well coated.
Tip the mixture into a baking pan and roast for 15 minutes. Remove from the oven and leave to cool for 5 minutes.
Add the pomegranate seeds and rocket leaves. Tear the mint leaves over the top. Add the feta cheese and lime juice, and mix everything together gently.
Season with salt and pepper. Transfer to two lidded containers. Take one to work and keep the other portion in the fridge until tomorrow.