Preheat oven to 400°F. Combine carrot, radish, 1 tsp 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.

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. Set aside dressing for step 5.

Combine remaining Dijon, remaining mayo, chickpeas, hearts of palm, jalapeño, just 1 tsp bay seasoning, just ½ cup breadcrumbs, 2 tsp vegetable oil, ½ tsp salt, and ¼ tsp pepper in food processor. Pulse until mixture is coarsely chopped and well combined, 5 to 8 pulses. Form "crab" cake mixture into 6 patties, each about 2 inches wide. Transfer remaining breadcrumbs to plate and gently press "crab" cakes into breadcrumbs, coating both sides. (TIP: Always wash your hands and cutting board thoroughly after working with spicy peppers, and consider wearing rubber gloves when working with them to avoid skin irritation.)

Heat 2 tbsp vegetable oil in large nonstick skillet over medium heat. Add "crab" cakes and cook until golden brown, 5 to 8 minutes per side. Transfer to paper towel-lined plate and season to taste with salt. (TIP: Add more oil as needed to crisp "crab" cakes.)

Divide arugula and dill between bowls. Top fresh herb salad with roasted vegetables and crispy "crab" cakes. Serve with creamy lemon-Dijon dressing and lemon wedges. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.