Cauliflower with spicy chickpeas, green peans and toasted almonds

3-4 servings

1 head cauliflower divided into florets
200 g/7 oz green beans
200 g/7 oz chickpeas, cooked
3-4 tblsp sliced and toasted almonds
2-3 tblsp parsley, finely chopped
ground chili pepper
lemon juice
salt
extra-virgin olive oil

Put the chickpeas on a plate and sprinkle some salt and chili pepper over them and then drizzle a little olive oil over. Shake the plate so that the chickpeas are covered with chili and oil.

Either bake the chickpeas in the oven (175°C/350°F) for 15-20 minutes or fry them in a pan until they are a bit crispy.- Steam the vegetables and put them in a bowl. Add the chickpeas.

Mix a little lemon juice, salt, parsley and olive oil and add it to the vegetables, stir and serve either tepid or cold.