Chicken with a Cauliflower and Chickpea Salad

This recipe is gluten and dairy-free.

Prep Time
15 minutes
Cook Time
40 minutes
Serving
Serves 1
Chicken with a Cauliflower and Chickpea Salad

Method

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.

Ingredients

  • ¾ Cup (60g) 1-1½cm pieces Chopped cauliflower
  • 1 Carrot (50g), cut into ½ cm thick slices
  • Olive Oil Spray
  • Salt and Ground Black Pepper, to taste
  • ½ x 125g Can Drained Chickpeas (37g)
  • 2 teaspoons Reduced Fat French Dressing
  • Salt and Ground Black Pepper, to taste
  • Mint Leaves, for sprinkling
  • 2 x 55g Chicken Tenderloins, grilled

Per serve:

Energy: 906kj (217kcal)

Protein: 34.6g

Fat: 2.5g

Carbohydrates: 9.5g

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