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 the fresh coming with a fresh new production manager

Coming off a very eventful summer that resulted in expanding distribution by adding Stop & Shop stores throughout New England and supporting medical first-responders during the pandemic with donations of a quarter of a million dollars in baby greens, hydroponic lettuce grower, lef Farms continues its forward momentum by adding a new production manager to its mix. “We’re so excited to add Mariana Robles to our management team”, smiles lef founder, Henry Huntington. “As a 2015 graduate from the University of Los Llanos Colombia, specializing in Agronomy, Mariana brings with her some fresh, out-of-the-box thinking that we can’t help but […]

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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