Method:
1 Process the chicken, mustard, horseradish, cream, egg white and herbs until smooth, add more cream if needed.
2 Cut one 10-12cm-wide strip from each crepe and place onto a board, spread 1-2 tablespoons of chicken mixture over the crepe. Roll the crepe up like a swiss roll then roll the crepe in a piece lightly greased plastic wrap, twisting the ends to seal. Repeat with remaining crepes and filling.
3 Bring a medium saucepan of water to the boil, reduce to a simmer add the cannelloni and poach for 10-12 minutes or until cooked through. Drain, when cool enough to handle unwrap the cannelloni. Thickly slice.
4 Combine chickpeas and chives in a bowl, drizzle over a little of the olive oil and vinegar, season to taste with salt and pepper. Spoon onto serving plate, serve with chicken cannelloni.