5/5 (1)
roasted carrot salad

Serves: 2-4

As a special event favorite, this recipe brings together sweet roasted carrots and crispy chick peas in a tart dressing made with warm Middle Eastern spices.


4 oz. lēf Farms Smooth blend
3 medium carrots peeled
1 cup chick peas drained
1 tsp. salt
½ tsp. pepper
1 tbsp. cumin
1 tsp. allspice
4 tbsp. oil

Lemon Yogurt Dressing Ingredients

½ cup plain yogurt
1 lemon, zest & juice
1 tbsp. cumin
2 tbsp. cider vinegar


For lemon yogurt dressing place yogurt, lemon juice, lemon zest, 1 tbsp. cumin, and cider vinegar into a bowl and whisk together, add salt and pepper to taste. Peel carrots, cut length wise and chop into quarter sized pieces, toss in 2 tbsp. of oil then roast carrots at 325°F till carrots are tender. Chill prior to serving. Remove chick peas from can, rinse and dry. Place chick peas in a bowl, toss with 2 tbsp. oil, 1 tbsp. cumin, allspice, salt, pepper. Mix well spread onto cookie sheet lined with parchment, toast at 200°F for 4-6 hours when crisp remove and set aside. In a bowl or on a platter lay down lēf Farms Smooth blend, top with roasted carrots, toasted chick peas and drizzle with yogurt dressing.

NH Food Bank Chef Jason
NH Food Bank Chef Paul

This recipe created for lēf by Chefs Jason, Paul and Moriah of the NH Food Bank

As the New Hampshire Food Bank’s culinary leaders, Chefs Jayson, Paul and Moriah not only create fresh and healthy meals for shelters, soup kitchens and after-school programs across the state, but they provide professional culinary training to help community members enter the hospitality market. It’s this commitment to New Hampshire that has helped forge a strong bond with lēf Farms, where we share the same love of community.


keeping front-line workers happy and healthy with $250K in food donations

As the COVID-19 pandemic continues, New Hampshire-based lef Farms continues to do its part by providing hard-working front-line healthcare workers across New Hampshire, Massachusetts, New York and New Jersey with more than $250,000 in baby greens over the past six months – a total of 50,000 meals. “We’ve always seen ourselves as community advocates first and foremost”, begins lef Farms founder, Henry Huntington. “The whole reason we started lef Farms was to reduce our community’s reliance on food sources outside our region by offering healthy local alternatives. We feel a healthy community is one that grows and prospers together. Our […]

Lēf Farms is a local New England grower of fresh salad greens

Very few mouth-watering
salads start with a

seven day roadtrip.

Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.

We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.

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