Chicken with a Cauliflower and Chickpea Salad

Step 1. Place the cauliflower and carrot on a baking paper-lined tray. Lightly spray with olive oil and season. Bake in a 180°C oven for 40-45 minutes or until tender and crispy.

Step 2. Gently toss together the roast vegetables, chickpeas and dressing. Transfer to a serving plate, sprinkle with mint and serve the chicken alongside.

Tips: It is easy to prepare extra vegetables for another day, and store, chilled, for 2-3 days.

And, remaining chickpeas may be frozen in an airtight container for future use.