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 vegetable oil, and a pinch of salt and pepper in large bowl. (4 serving meal: use ¼ cup mayo, 2 tbsp vegetable 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. Serve with creamy lemon-Dijon dressing and lemon wedges. Tuck in!