Salad with tempeh and spiced chickpeas

Put a few drops of extra virgin olive oil in a frying pan and sauté the chickpeas over medium-high heat for a couple of minutes along with the spices.

When they are ready, remove and in the same pan brown the tempeh (if you buy it marinated there is no need to add more oil. If not, add a few more drops).

Wash the cherry tomatoes and cut them in halves.

To serve: in a bowl put the lamb's lettuce as a base and add the spiced chickpeas, the cherry tomatoes and the tempeh. Optionally you can add some cheese. Dress with extra virgin olive oil and spices to taste.