Spicy roasted chickpeas with tempeh and tahini dressing
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Spicy roasted chickpeas with tempeh and tahini dressing

Baking the chickpeas makes them crispy and moreish. Try the leftovers cold for lunch.
Reviewed by our expert panel
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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