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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What you’ll need
Blender
$40 At Amazon
Citrus Juicer
$20 $15 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Recipe information
Yield
4 servings
Ingredients
Cashew Cream
1
1
1
½
Carrots and Assembly
¼
2
¼
¼
3
¼
1
2
5
1
1
1½
3
Preparation
Cashew Cream
Step 1
Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.
Step 2
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
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Arrange greens on a platter, then spoon carrots and chickpeas on top. Drizzle with reserved herby cashew cream and top with almonds.
How would you rate Roasted Carrots and Chickpeas With Herby Cashew Cream?
Leave a Review
Reviews (22)
Back to TopIt was ok - not as excellent as the udon noodles with the same cashew cream cream, which I make on repeat. I toasted the almonds on the stovetop so I could keep an eye on them & get the carrots & chickpeas straight into the higher temp oven.
Kristin
NY
6/5/2024
Dear Gillian, the almonds are in step 7
Anonymous
6/21/2023
The recipe is ok but in step 3 it says roast the almonds!so where are they in the carrot chickpea recipe.
Gillian
Toronto Canada
9/30/2022
This recipe is a keeper! I kept everything separate and assembled each serving. This makes things much easier for leftovers.
Michelle
San Antonio, TX
10/5/2021
It takes some time and effort but the delicious results are worth it. The roasted carrots were perfectly seasoned along with the crispy chickpeas - an absolutely delicious dish. My family is still raving about it!
MojoMcQ
Toronto
9/16/2021
Yes, it takes time to prepare, but well worth it especially if you have an herb garden! Makes a wonderful side dish or lunch dish all by itself. Not messy if you arrange the plate carefully and yummy
Anonymous
Los Angeles
9/9/2021
This was a lot of active kitchen time for a weeknight meal. Many components worked great on their own - seasoned chickpeas and carrots, herby cashew cream, dressed greens - but all put together, especially with the hot and cold components, it was just a big mess of food.
Cambro
Vancouver WA.
9/8/2021