Chargrilled chicken with cauliflower and chickpea salad

Name: Chargrilled chicken with cauliflower and chickpea salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500g cauliflower florets, quartered; 400g can chickpeas, drained, rinsed; 2 tbsp extra virgin olive oil; Zest and juice of 1 lemon; 1/2 red onion, finely chopped; 2 tbsp chopped flat-leaf parsley; Olive oil spray; 850g chicken tenderloins

4.6

(18)

www.taste.com.au

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Cost: $10.11 /serving

Author : Louise Pickford

family friendly grill chickpeas

Chargrilled chicken with cauliflower and chickpea salad

Ingredients

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Instructions

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Step 1

Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.

Step 2

Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.

Step 3

Meanwhile, preheat a chargrill pan or frypan over medium-high heat. 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. Transfer to a plate, cover loosely with foil and keep warm.

Step 4

Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.