Drain and rinse chickpeas. Dry really well by spreading out on a paper towel and leave to air dry for 30 minutes. Pre-heat oven to 180°C.
Make dressing by combining all ingredients into a blender until small. Set aside.
To make honey roasted chickpeas, in a small mixing bowl combine olive oil, curry powder, honey and sea salt. Add chickpeas and toss to coat. Spread onto a lined oven tray and roast for 10-15 minutes or tumult golden and crispy.
Assemble bowl with filling ingredients, top with chickpeas and dressing.
Recipe sub: Instead of chickpeas, use tofu, coat in marinade as per recipe, cook on frying pan in olive oil until golden and crisp.