14 ounces cooked, drained chickpeas
1 head cauliflower, leaves removed and cut into bite-sized florets
coarse sea salt
1 tbsp. dijon mustard
1 tbsp. seeded mustard
1 tbsp. white wine vinegar
1/4 cup chopped parsley
Preheat oven to 400F. Toss chickpeas and cauliflower together in a large roasting pan with 3 tbsp. olive oil and a big pinch of salt. Roast, stirring occasionally until everything is brown and cauliflower is soft. About 45 minutes.
Meanwhile, whisk together the mustards, vinegar and 1/4 cup olive oil with a big pinch of salt and pepper. While the chickpeas and cauliflower are still warm, toss them with the dressing and parsley. Serve warm or at room temperature.
Source: It's All Good - Gwyneth Paltrow & Julia Turshen