Ingredients
For the Chickpeas, Pitta and Peppers
- 1 tin of chickpeas, drained and rinsed
- 2 red peppers, sliced
- 2 pitta breads, torn into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 1 tsp smoked paprika
- Salt and black pepper
For the Sumac Dressing
- 3 tbsp olive oil
- Juice of ½ - 1 lemon (depending on taste preference)
- 1 tsp sumac
- ½ tsp maple syrup
- Salt and black pepper
For the Spiced Tempeh
- 1 pack of all plants Super Green Veggie Tempeh
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 tsp sumac
- ½ tsp ground cumin
For the Kale Salad
- Handful of parsley, roughly chopped
- 1 small handful mint, roughly chopped
- 100g kale, thick stems removed and roughly chopped
To Serve
- 40g walnuts, roughly crushed
- Extra sumac (optional)
Method
- Preheat your airfryer.
- Toss tempeh with olive oil, lemon, maple, sumac, cumin, salt & pepper. Roast on a tray.
- On another tray, toss chickpeas + peppers with olive oil, paprika, salt & pepper. Add torn pita.
- Roast both trays for 18–20 mins, turning halfway, until chickpeas are crisp, peppers soft, and pita golden.
- Massage kale with a little olive oil and salt to soften.
- Whisk dressing ingredients together.
- Toss kale with warm chickpeas, peppers, pita + herbs, then pour over dressing.
- Top with roasted tempeh, walnuts, and extra sumac.
