Roast Vegetable, Fennel Top and Chickpea Salad

Ingredients

• 4-5 carrots, cut into large chunks
• ½ head of cauliflower, separated into 4 segments
• 1 tbsp cumin seeds
• 1 can chickpeas
• 1 packed cup of fennel tops, finely chopped
• Salt
• 1 packed cup of soft herbs (I used, parsley, dill and coriander)
• ⅓ cup greek yoghurt
• 1 garlic clove, crushed
• ½ lemon, juiced
• ⅓ cup olive oil, more to roast the vegetables
• ¼ teaspoon salt