Mix the chickpeas with all the other ingredients up to and including the salt, transfer to a non-stick frying pan and stir fry over a medium heat for approx. 20 mins. until the chickpeas are crispy. Leave to cool and set aside.
Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket. Add the cauliflower, season with salt, cover and cook for approx. 15 mins. until soft. Puree the cauliflower with the butter and lemon juice, season and keep warm.
Heat the oil in a frying pan, stir fry the peas and mint for approx. 3 mins., season with salt.
Plate up the cauliflower puree, top with the chickpeas, peas and micro greens.