Swap the squash

Use sweet potato, pumpkin or carrots. Cut them into similar-sized pieces. Sweet potato and pumpkin can follow the same cooking time; carrots may need an extra 5–10 minutes.n text goes here

Try butter beans, cannellini beans or cooked lentils. Beans will stay softer than chickpeas, so add them for the final 15 minutes. Stir cooked lentils through after roasting.

Use an unsweetened plant-based yoghurt. You can also mix two tablespoons of tahini with lemon juice and enough warm water to make a pourable dressing.

Swap parsley for coriander, mint or chives—or use a mixture of whatever needs using.

Add cubed tofu or tempeh to the tray with the chickpeas. Alternatively, add feta or halloumi for the final 15 minutes of cooking.

Replace the cumin and smoked paprika with dried oregano and thyme, curry powder, or a little chilli. The method stays the same.