Warm Salad of Crispy Chickpeas, Roasted Fennel, Fresh Orange and Saffron Yogurt

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the cooked, drained chickpeas very dry with paper towels. Toss them in a bowl with 15 ml (1 tbsp) olive oil, ground cumin, sweet paprika, 2 g salt, and a pinch of black pepper.

2. 2

   2. Spread the chickpeas on a sheet pan and, on the same pan or another one, arrange the fennel wedges. Drizzle the fennel with 15 ml (1 tbsp) olive oil, add a pinch of salt and black pepper, and toss well.

3. 3

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

4. 4

   4. Meanwhile, place the minced shallot in a small bowl with the white wine vinegar and let it sit for 5 minutes to soften its flavor.

5. 5

   5. In another bowl, mix the plain Greek yogurt with the lemon juice, honey, saffron threads, 15 ml (1 tbsp) olive oil, 2 g salt, and a little black pepper. Stir in the shallot and vinegar mixture until the dressing is smooth and creamy.

6. 6

   6. Peel the oranges and cut out the segments. Wash and dry the mixed greens. Lightly toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant.

7. 7

   7. To assemble the salad, place the mixed greens on a large platter. Arrange the still-warm roasted fennel, crispy chickpeas, and orange segments on top.

8. 8

   8. Spoon the saffron yogurt dressing over the salad and finish with the toasted pumpkin seeds. Adjust with the remaining salt and black pepper if needed, and serve right away while the warm components are still slightly hot.