Curried Mustard Chickpeas And Cauliflower

• Roasted Chickpeas and Veg
• 14 ounces can of chickpeas, drained and washed
• 1 cauliflower, cut into florets
• 1/2 broccoli, cut into florets
• 2 tablespoons extra virgin olive oil
• 1 pinch kosher or maldon salt
• black pepper, to taste
• Curried Mustard Dressing
• 1 tablespoon grainy mustard
• 1 tablespoon curried mustard (like Kozlik's)
• 1 tablespoon apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/3 cup parlsey, roughly chopped

1. Pre-heat the oven to 425 F.
2. Place the cauliflower and broccoli florets and chickpeas on a large baking tray. Sprinkle with the olive oil, salt and pepper, and toss to mix with your hands. Roast, stirring every 15 minutes for 45 minutes.
3. While the chickpeas and cauliflower roast, prepare the dressing. Whisk together the mustards, apple cider vinegar and olive oil in a large, non-reactive bowl. Once the cauliflower and chickpeas are done roasting, add them to the dressing while they are still hot and toss to mix. Stir in the chopped parsley and season to taste.

chickpeas, chickpeas, cauliflower, broccoli, extra virgin olive oil, kosher, black pepper, dressing, grainy mustard, curried mustard, apple cider vinegar, extra virgin olive oil, parlsey

Taken from food52.com/recipes/27563-curried-mustard-chickpeas-and-cauliflower (may not work)