Roast the chickpeas in the oven at 180°C with the spices and a drizzle of oil for 15 minutes
Blend the sauce ingredients with ⅓ cup water (or more) and 2 tbsp extra virgin olive oil, then season to taste
Coat the tempeh in sauce and paprika, then air fry for 10 minutes or bake in the oven
Cool all ingredients
Mix the sauce, chickpeas, tempeh and kale together
Store in an air-tight container in the fridge
Serve in toasted pitta, wrap or on a jacket potato
