date:Feb 10, 2014
Ingredients
500g cauliflower florets, quartered
400g can chickpeas, drained, rinsed
2 tablespoons extra virgin olive oil
Grated zest and juice of 1 lemon
1/2 red onion, finely chopped
2 tablespoons chopped flat-leaf parsley
Olive oil spray
850g chicken tenderloins
Method
1. Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
2. Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss