Spicy roasted chickpeas with tempeh and tahini dressing

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.