Preheat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
Place the chickpeas onto a baking tray lined with parchment paper, season with ground cumin, sea salt (or herbamare) and cracked black pepper and then drizzle with olive oil before mixing to ensure that the chickpeas are thoroughly coated. Place the tray into the pre-heated oven and bake for 25-30 minutes, removing the tray halfway through to toss the chickpeas and ensure everything is evenly baked. Once cooked and slightly browned and crispy, remove from the oven to cool.
To a large mixing bowl add the kohlrabi, pear, baby cucumbers, sugar snap peas and red onion and mix well to combine. Stir in 1 tbsp. olive oil and season with sea salt (or herbamare) and cracked black pepper.
In a separate mixing bowl add the yogurt, lemon juice, vinegar, honey or agave syrup, chopped dill and sliced mint then season with sea salt (or herbamare) and cracked black pepper and mix well to combine. Check for seasonings, then pour the yogurt dressing over the salad, and stir until everything is thoroughly coated.
Tip the salad onto your serving platter, sprinkle generously with the roasted chickpeas and serve the remainder on the side for your guests to add themselves (or for nibbling!)
If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood