Roasted Carrots and Chickpeas With Herby Cashew Cream
Carrots are often relegated to supporting roles in soups, braises, and stews that take advantage of their sweetness but hardly make them the star. This salad lets them shine, roasted alongside chickpeas and taken to the next level by an herbaceous cashew cream. Blitzing the base cashew cream recipe with dill, parsley, and scallions brings fresh balance to the carrots. Serve extra sauce as a dip with crudités or grilled bread. —Hetty McKinnon
This is part of our meal planning package, where one recipe can become three quick weeknight meals. Use the rest of your cashew cream to make Broccoli and Cashew Cream Soup or Creamy Cashew Udon With Crispy Mushrooms.
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cup raw cashews
garlic clove, coarsely chopped
Tbsp. extra-virgin olive oil
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Carrots and Assembly
scallions, coarsely chopped
cup tender dill sprigs
cup tender parsley sprigs
Tbsp. fresh lemon juice, divided
tsp. freshly ground black pepper, divided
lb. carrots, peeled, cut into 3″ pieces
14-oz. cans chickpeas, rinsed, patted dry
Tbsp. extra-virgin olive oil, divided
tsp. ground cumin
tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
cups greens (such as arugula, spinach, and/or mesclun)
Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.
Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.
Carrots and Assembly
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; finely chop. Reserve baking sheet.
Increase oven temperature to 425°. Purée cashew cream, scallions, dill, parsley, 2 Tbsp. lemon juice, ⅛ tsp. pepper, and ¼ cup water in a blender until smooth. Set herby cashew cream aside.
Place carrots and chickpeas on reserved baking sheet. Drizzle 4 Tbsp. oil over and sprinkle cumin, paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ⅛ tsp. pepper on top; toss to coat. Arrange in an even layer and roast 10 minutes. Remove carrots and chickpeas from oven and toss. Return to oven and roast until carrots are tender and mostly golden and chickpeas are crisp, 10–15 minutes.
Place salad greens in a large bowl; drizzle in remaining 1 Tbsp. lemon juice and 1 Tbsp. oil and season with remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss to coat.
Arrange greens on a platter, then spoon carrots and chickpeas on top. Drizzle with reserved herby cashew cream and top with almonds.