Easy roasted potato and crunchy chickpea salad

Ingredients

• 150 g baby potatoes
• 4 carrots, peeled and cut lengthwise
• 1 whole garlic head, halved
• 2 shallots, peeled and halved lengthwise
• 3 tbsp olive oil
• 1 tbsp lemon juice
• sea salt + black pepper
• 1 can chickpeas, drained
• 1 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp cumin
• 1 tsp koriander
• 1 tsp freshly grated ginger
• sage leaves
• 1/3 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp mustard
• 1 tsp honey
• 2 rosted cloves garlic, mashed
• 125 g flour
• 100 g Greek yogurt
• pinch of salt
• melted butter, to brush the breads
• 50 g spinach
• chili flakes, to sprinkle
• flatbread, to serve