Name: Roasted Carrots and Chickpeas With Herby Cashew Cream
Yield: 4 servings
Ingredients: 1 cup raw cashews; 1 garlic clove, coarsely chopped; 1 Tbsp. extra-virgin olive oil; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ¼ cup almonds; 2 scallions, coarsely chopped; ¼ cup tender dill sprigs; ¼ cup tender parsley sprigs; 3 Tbsp. fresh lemon juice, divided; ¼ tsp. freshly ground black pepper, divided; 1 lb. carrots, peeled, cut into 3" pieces; 2 14-oz. cans chickpeas, rinsed, patted dry; 5 Tbsp. extra-virgin olive oil, divided; 1 tsp. ground cumin; 1 tsp. paprika; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided; 3 cups greens (such as arugula, spinach, and/or mesclun)

Roasted Carrots and Chickpeas With Herby Cashew Cream

Photo by Isa Zapata, Food styling by Pearl Jones, Prop Styling by Anne Eastman

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.