Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.
Make the tahini ranch: In a medium bowl, whisk together the tahini, lemon juice, water, mustard, garlic powder, nutritional yeast, green onion, dill, salt, and pepper. If the dressing seems too thick, whisk in more water by the teaspoon until pourable. Check the seasoning and set aside.
Place the cauliflower florets on the baking sheet. Pour 1 teaspoon of the oil and the Buffalo sauce on top. Sprinkle with ½ teaspoon of the smoked paprika, salt, and pepper. Toss the cauliflower to coat. Push the cauliflower over to one side of the baking sheet and then slide it in the oven. Set a timer for 15 minutes.
In a medium bowl, toss the chickpeas with remaining teaspoon of oil, ½ teaspoon smoked paprika, salt, and pepper.
At the 15 minute mark, remove the cauliflower from the oven and give it a light toss. Transfer the chickpeas to the empty half of the baking sheet. Slide the baking sheet back into the oven for another 15 minutes, or until the cauliflower florets are browned and the chickpeas are slightly crisp.
While the cauliflower and chickpeas are roasting, thinly slice the celery stalks. Then, slice the red onion into thin half moons. Chop the lettuce.
To serve, heap the plates with lettuce, celery, and red onions. Carefully transfer the cauliflower and chickpeas to the tops of the salads. Drizzle salads with tahini ranch and serve!