This is one of my favorite main course salads. Simple, healthy and packed with flavor. This works well in all seasons. Roast up some root vegetables and thyme in olive oil. Toss some chickpeas in olive oil, chili powder and cumin and roast those as well. The roasted chickpeas bring a nice smokey and spicy crunch. Bring it all together with some shallots and a garlicky yogurt dressing and you have a hearty salad. Ready in about an hour, so kinda quick. Recipe from Melissa Clark of the NY Times.