Step 1 Preheat oven to 160°C. Place a large frying pan over high heat and spray with oil. Cook pork for 2 minutes each side, or until golden brown. Transfer onto a baking tray and roast for 10 minutes, or until cooked to your liking.
Step 2 Meanwhile, return pan to medium heat and respray with a little oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, cook for 1 minute. Add tomatoes, cook, stirring occasionally for 2 minutes. Add chickpeas, olives and spinach. Cook, stirring, for 2–3 minutes, or until spinach is just wilted and chickpeas are heated. Stir through balsamic. Season with freshly cracked black pepper.
Step 3 Divide chickpea salad between plates and top each with a pork cutlet and lemon wedges. Serve with gluten-free rolls.