Spring Chicken Caesar with Asparagus & Crispy Chickpeas

Steps

1. Preheat oven to 230°C. Bring a pot of salted water to the boil.
2. Prep & cook chicken & chickpeas. Pat chicken dry and toss in a bowl with chicken seasoning and chickpeas. Transfer to a lined oven tray, drizzle with 2 tsp oil and roast in oven for 16-20 minutes, until cooked through.
3. Slice chicken. Rest chicken for 2-3 minutes before slicing thinly. Reserve any resting juices.
4. Cook eggs (see tip). While chicken cooks, place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel and cut into halves.
5. Prep salad & cook greens. When chicken has 5 minutes cook time remaining, cook broccoli in pot of boiling water for 2 minutes. After 2 minutes add asparagus and peas and cook for a further 2-3 minutes, until all greens are tender. Drain, return to pot and season.
6. Serve lettuce wedges, greens, chicken and chickpeas drizzled with Caesar dressing and resting juices. Top with Parmesan and eggs.