gluten-free dairy-free roasted carrot and chickpea salad with cashew-cream sauce

This recipe came by way of Bon Appetit, though I can't access the recipe anymore. I understand why paywalls are necessary sometimes for a business and also they are frustrating.

Anyway, I think I changed it enough to be my own. 

You'll need:

• lettuce
• cress
• carrots (2 or 3, sliced into matchsticks)
• 1 onion, sliced
• chickpeas (1 can, drained and rinsed)
• paprika
• olive oil
• turmeric
• garlic powder
• cumin
• salt and pepper
• dried parsley
• 1 cup cashews, soaked for a little while then drained
• 1/3 cup water
• salt
• pepper
• lemon juice to taste
• fresh garlic
• olive oil
• more dried parsley

Do this:

In a big bowl, mix carrots, onions, and chickpeas with paprika, olive oil, turmeric, garlic powder, cumin, salt and pepper, and dried parsley.

Roast on a pan at about 180 C for about 20-25 minutes, or until browned.

Blend the cashews, 1/3 cup water (more if the cream sauce is too thick), salt and pepper, lemon juice, olive oil, and fresh minced garlic. 

On the plates, arrange lettuce, then the roasted veg and bean mixture on top, and drizzle with cashew cream sauce. Toss some chopped cress on top for an extra peppery sharpness and beauty.