Chicken with a Cauliflower and Chickpea Salad
This recipe is gluten and dairy-free.
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.