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Mix the tamari, olive oil and paprika together in a small dish
Slice the tempeh into strips using a mandoline or peeler
Add tempeh strips to a container and pour over the marinade, turning to coat well, and leave to marinate for up to 30 minutes
Lay the strips out on a baking tray in a single layer and bake for 5-7 minutes until the edges are crisp
Halve the cherry tomatoes and toss them with the drained chickpeas, chopped parsley and the zest of half a lemon
Grate the cucumber and squeeze out as much water as you can with your hands or a clean cloth
Mix the cucumber into the yoghurt along with the minced garlic, the juice of the lemon, dried dill and dried mint, and season with salt
Spoon the chickpea salad into the base of each container
Lay the tempeh strips on top, add a handful of rocket, dollop the tzatziki to one side and finish with the pickled onions
When ready to eat, pop one of the pittas in the toaster and serve alongside the lunchbox