We’re starting off by making a dry spice rub and using that to season our chicken and cauliflower. We make efficient work of things by making the crispy chickpeas first, then using the same pan to roast the chicken and cauli. Sure, it’s a bit of oven time, but not a lot of hands on time.

My veggie pals, it is easy to make this salad filling with just the roasted cauli and chickpeas, the chicken is not essential!