In a small bowl, season the cauliflower florets and chickpeas with salt, pepper and olive oil and spread on a baking sheet lined with parchment paper.
Place the baking sheet in the oven and bake for 15 minutes.
Remove the roasted vegetables from the oven and transfer them to a small bowl to cool down. Mix in the Maple Leaf Natural Shredded Chicken, arugula and sliced avocado.
Drizzle the dressing thoroughly and garnish with chopped cilantro and crumbled feta cheese.
Spread the mustard Aioli on one side of each slice of bread and place tomato slice on bottom slice and lettuce on the top bread slice.
Place 4-5 roast turkey slices on top of the Tomato slice.
Top the turkey slices with 2 tbsp pickled vegetables and 2 slices of Cheddar cheese.
Place the remaining slice of toast on top with the lettuce side facing down.
