Warm Spiced Chickpea, Roasted Grape and Ribbon Carrot Salad with Herbed Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chickpeas very dry with paper towels and place them on a baking sheet with the grapes.

2. 2

   Drizzle the chickpeas and grapes with 2 tbsp / 30 ml olive oil. Sprinkle the chickpeas with cumin, smoked paprika, ground coriander, 1/2 tsp / 3 g salt, and black pepper. Toss well so everything is evenly coated.

3. 3

   Roast for 20 to 25 minutes at 220 °C / 425 °F, stirring once halfway through, until the chickpeas are golden around the edges and the grapes are soft and lightly burst. Remove from the oven and let rest for 5 minutes.

4. 4

   Meanwhile, use a vegetable peeler to shave the carrots into long ribbons. Place them in a bowl and toss with 1 tbsp / 15 ml lemon juice, 1 tsp / 5 ml honey, and a pinch of salt. Let them sit for 10 minutes so they soften slightly.

5. 5

   In another bowl, make the dressing by mixing the Greek yogurt, 1 tbsp / 15 ml olive oil, 1 tbsp / 15 ml lemon juice, lemon zest, Dijon mustard, mint, parsley, 1/2 tsp / 3 g salt, and the remaining honey. Stir until smooth and creamy.

6. 6

   Arrange the mixed greens on a large platter. Add the drained carrot ribbons, roasted grapes, and warm chickpeas. Scatter the toasted pistachios over the top.

7. 7

   Serve the salad with the herbed yogurt dressing spooned over or on the side. Taste and adjust with more salt if needed before serving.