Spicy roasted chickpeas with tempeh and tahini dressing
- 400g can chickpeagarbanzoXsgarbanzosX, rinsed and drained
- 1 lemon, sliced in eighths
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cups rocketarugulaX leaves
- 2 tablespoons tahini
- 1 teaspoon reduced-salt soy sauce
- 1 teaspoon honey
- spray oil
- 125g tempeh, in 2cm slices
- 1 cup cherry tomatoes
1 Preheat oven to 200°C. Line a baking pan with baking paper. In a bowl, combine chickpeas, lemon slices and broccoli with oil, paprika and cumin. Spread on pan and cook in oven for 20–25 minutes, until chickpeas are crisp and golden.
2 Meanwhile, to make tahini dressing, in a bowl combine tahini, soy sauce and honey and mix with a fork. Stir in 2–3 tablespoons hot water to make a smooth dressing.
3 Spray a pan with oil and set over a medium heat. Add tempeh and cook, turning, for 2–3 minutes until golden. Add cherry tomatoes and cook, stirring, until tomatoes are softened.
4 In a bowl, combine rocket, tempeh and chickpea mixture. Serve salad dressed with tahini dressing, and seasoned with plenty of black pepper.
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.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 32g
–Saturated fat 5g
Dietary fibre 18g
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