roast cauliflower, chickpea, Dijon and parsley salad - Cook with Gem

Ingredients

• 400g (14oz) jar or can of chickpeas (garbanzo beans), drained well
• 1 head of cauliflower (plus a green cabbage if you’d like to add extra greenery)
• 4 tablespoons olive oil (3 for dressing 1 to cook with)
• 1 tablespoon Dijon mustard
• a tablespoon white wine vinegar
• 30g (1 oz) flat leaf (Italian) parsley, basil or rocket (arugula)
• Sea salt and freshly ground black pepper