e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Baking the chickpeas makes them crispy and moreish. Try the leftovers cold for lunch.
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.
Calories 597 cal
Kilojoules 2500 kJ
Total fat 32 g
Saturated fat 5 g
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