Warm Crispy Chickpea Salad with Roasted Fennel, Glazed Carrots, and Lemon Dill Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chickpeas very dry with paper towels. In a bowl, toss them with 15 ml (1 tbsp) olive oil, half of the smoked paprika, the cumin, garlic powder, 2 g (about 1/3 tsp) salt, and black pepper.

2. 2

   On another tray, or on the other half of a large tray, toss the fennel and carrots with 15 ml (1 tbsp) olive oil, the remaining smoked paprika, and a pinch of salt. Spread the vegetables and chickpeas in a single layer.

3. 3

   Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through. The chickpeas should be golden and crisp, the fennel tender and caramelized, and the carrots lightly browned at the edges.

4. 4

   Meanwhile, in a small skillet over medium heat, add the roasted carrots when they have about 5 minutes left in the oven or just after roasting, add the honey, and cook for 2 to 3 minutes, stirring, until lightly glazed. Set aside.

5. 5

   Make the sauce by mixing the Greek yogurt, lemon zest, 30 ml (2 tbsp) lemon juice, fresh dill, Dijon mustard, white wine vinegar, 15 ml (1 tbsp) olive oil, and a pinch of salt in a bowl. Stir until smooth and creamy.

6. 6

   Arrange the mixed greens on a large serving platter. Top with the roasted fennel, glazed carrots, and still-warm crispy chickpeas.

7. 7

   Finish with spoonfuls of the lemon dill yogurt sauce and scatter the toasted pistachios over the top. Adjust with more salt or pepper if needed and serve right away.