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Spicy roasted chickpeas with tempeh and tahini dressing
Mains

Spicy roasted chickpeas with tempeh and tahini dressing

Baking the chickpeas makes them crispy and moreish. Try the leftovers cold for lunch.
Serves: 2
Time to make: 30 mins

Variations

Make it vegan: Substitute maple syrup for honey.

Make it gluten free: Check ground spices, tahini, soy sauce and tempeh are gluten free.

Make it low FODMAP: Reduce amount of canned chickpeas to ½ cup, and swap honey for maple syrup.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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Photographer: Bryce Carleton

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