Grilled chicken with cauliflower and chickpea salad

Grilled chicken with cauliflower and chickpea salad

Ingredients (4 servings):

  • 500g cauliflower florets, quartered
  • 400g can chickpeas, drained, rinsed
  • 2 tablespoons olive oil
  • Grated zest and juice of 1 lemon
  • ½ red onion, finely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • Olive oil spray
  • 850g chicken fillets



  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 gently to combine.
  3. Meanwhile, preheat a chargrill pan or frypan over medium-high heat.
  4. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through.
  5. Transfer to a plate, cover loosely with foil and keep warm.
  6. Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred.
  7. Transfer to the bowl of salad and toss to combine.
  8. Serve with the chicken fillets.
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