No. 05 · Golden & soy-free
ChickpeaTempeh.
Nutty, satisfying and naturally fermented: a whole new way to enjoy the humble chickpea. Handcrafted in Selangor with pure live cultures, unhurried time and zero compromises.
17.2g
protein / 100g
8.4g
fibre / 100g
48h
slow ferment
RM 14.90/ 200g
Every pack does good. Your purchase supports fair work for Orang Asli and vulnerable communities, and helps us cut plastic and carbon.
What's inside
An ingredient list you can read.
No starches, no binders, no artificial preservatives. Just three simple things.
- 01
Whole Kabuli Chickpeas
Slow-soaked chickpeas, gently steamed to keep a firm, toothsome bite throughout fermentation.
- 02
Tempeh culture
A traditional living culture (Rhizopus oligosporus) that weaves the beans into a firm, sliceable cake.
- 03
Filtered water & vinegar
Clean filtered water and a dash of natural vinegar to help the culture grow evenly.
- 00
Nothing else
No artificial preservatives, fillers, binders or added oils. 100% plant-based and naturally gluten-free.
Nutrition facts
Good stuff, per 100g.
Per 100g uncooked serving. Clean label, with no chemical fortifiers.
- 0g gluten · naturally coeliac safe
- Low GI · sustained energy
| Nutrient | Per 100g | % NRV |
|---|---|---|
| Energy | 185 kcal (774 kJ) | 9% |
| Protein Key source | 17.2 g | 34% |
| Total fat | 4.8 g | 7% |
| of which saturates | 0.6 g | 3% |
| Carbohydrates | 19.5 g | 7% |
| Dietary fibre | 8.4 g | 31% |
| Sodium | 12 mg | < 1% |
| Iron | 3.1 mg | 22% |
The fermentation advantage
68%
less phytic acid
Raw chickpeas naturally contain phytates that bind minerals like iron and zinc. Our slow 48-hour fermentation unlocks them, making iron, zinc and plant protein easier to absorb, without bloating.
80%
less irrigation water
Whole Kabuli chickpeas need far less water than commercial cattle protein.
How ittastes
Flavour
Mild & Nutty
Toasted hazelnut notes with a gentle earthy savouriness and no lingering bitterness.
Texture
Firm & Hearty
A dense, tender crumb that slices cleanly and crisps beautifully along cut edges.
Best with
Golden Curries
Coconut rendang, charred grain bowls, sambal tumis and sandwiches.
Flavour profile
Scored out of 10 by our kitchen team.
- Nutty Sweetness9.2
- Crisp Potential9.0
- Firm Texture8.6
- Savoury Umami7.8
- Earthy Herb6.5
Cook with it
Recipe ideas.
Crispy Chickpea Tempeh Bowl
Crispy cubes over brown rice, greens and avocado with a nutty dressing.
Spicy Sambal Chickpea Tempeh
Golden batons tossed in a sweet, spicy sambal with kaffir lime and crispy shallots.
Ginger Chickpea Tempeh Stir-Fry
Snap peas, baby corn and mushrooms tossed with tempeh in a fragrant ginger and soy glaze.