Step 2Toss the carrots into a roasting tray, reserving the tops for the pesto. Step 5Once the carrots have been roasting for 30 minutes, remove from the oven and tip the chickpeas into the roasting tray. Toss to combine, then return the tray to the oven for another 15 minutes until the carrots are roasted and the chickpeas are crisp. Pour the honey and harissa mixture over them and give them a toss until they are all coated. Step 8Spoon your whipped feta yogurt on to a serving plate and top with your chickpeas and carrots.