Salad
- ½ can chickpeas
- ½ cauliflower cut into small florets
- ½ tsp smoked paprika
- 1 tsp olive oil
- 2 baby cos lettuce leaves separated
- 200 g cooked shredded chicken
Parmesan mayo
- 3 Tbsp low-fat mayonnaise
- ¼ cup finely grated Parmesan cheese
Preheat oven to 220°C.
Prep & cook cauli & chickpeas. Drain and rinse chickpeas and cut cauliflower into small florets. Toss on a lined oven tray with smoked paprika and olive oil. Season with salt and pepper and roast in the oven for about 15 minutes, until tender. Make mayo. Combine mayo and grated Parmesan in a large bowl and season with pepper. Set aside for later. Prep lettuce. Separate lettuce leaves and add to bowl with mayo along with cooked chicken. Finish salad. When chickpeas and cauliflower are tender add to bowl with lettuce and mayo and toss to combine. Season to taste with salt and pepper and serve.