Place half of the cauliflower in a food processor and pulse until it has the texture of rice. Don't over-process or it will get mushy. Set aside and repeat with the remaining cauliflower (you should get 4 cups out of it).
Place the riced cauliflower in a large bowl and add thee cucumber, onion, parsley, mint, tomato, olive oil, lemon juice, vinegar and salt. Toss well and refrigerate until chilled.
ASSSEMBLY:
Divide the cauliflower tabblouleh, chickpeas and hummus among 4 bowls or airtight containers. You can assemble them separately and combine on the fly or use meal prep containers with 3 compartments.
Notes
Use fresh cauliflower and process it. Packaged cauliflower rice won't be nearly as fresh and crisp.
If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of chickpeas and hummus that are known to be GF.