Crispy Fabcakes

Preheat oven to 400°F. Combine carrot, radish, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss to coat. Roast until vegetables are tender and browned, 18 to 20 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Whisk together garlic, lemon juice, just half the Dijon, just 2 tbsp mayo, 1 tbsp olive oil, and a pinch of salt and pepper in large bowl. (4 serving meal: use ¼ cup mayo, 2 tbsp olive oil)

Combine remaining Dijon, remaining mayo, chickpeas, hearts of palm, jalapeño, bay seasoning, just ½ cup breadcrumbs, ½ tsp salt, and ¼ tsp pepper in food processor. Pulse until mixture is coarsely chopped and well combined, 5 to 8 pulses. Form fabcake mixture into 6 patties, each about 2 inches wide. Transfer remaining breadcrumbs to plate and gently press fabcake patties into breadcrumbs, coating both sides. (4-serving meal: use 1 cup breadcrumbs, 1 tsp salt, ½ tsp pepper) (TIP: Wash your hands and cutting board well after handling the jalapeño.)

Heat 2 tbsp vegetable oil in large nonstick skillet over medium heat. Add breaded fabcakes and cook until golden brown, 5 to 8 minutes per side. Transfer to paper towel-lined plate and season to taste with salt. (4-serving meal: use ¼ cup vegetable oil) (TIP: Add more oil as needed to crisp the fabcakes.)

Divide arugula and dill between bowls. Top fresh herb salad with roasted vegetables and crispy fabcakes. Drizzle with creamy lemon Dijon dressing and serve with lemon wedges. Tuck in!