Preheat oven to 450°F. Add carrots to a large bowl add 1 tablespoon olive oil and ¼ teaspoon of each, ras-el-hanout, salt, and pepper. Toss to ensure everything is coated. Repeat this step for the radishes and chickpeas. Divide carrots, radishes, and chickpeas among two rimmed baking sheets in an even layer. Arrange the radishes cut-side down.
To make roasted vegetables:
Roast vegetables in the oven for 20 minutes or until carrots and radishes are tender and chickpeas are crunchy.
To make Moroccan-Spiced vinaigrette:
Meanwhile, add all the vinaigrette ingredients to a small bowl and whisk together.
To make yogurt sauce:
In a bowl whisk together yogurt, lemon juice, lemon zest, honey, tablespoons of olive oil, and 1/4 teaspoon salt.
In a large bowl toss the roasted vegetables in the vinaigrette. Spread yogurt sauce across platter and arrange the carrot and radishes over the top. Evenly spoon over the chickpeas and sprinkle in cashews, parsley, and cilantro. Drizzle the top of the salad with remaining vinaigrette.
To prepare chickpeas: To achieve super crunchy chickpeas it's important to get them as dry as possible before roasting. To do so first gather chickpeas in a towel and gently rub the chickpeas for 15-30 seconds to get as many as possible to pop out of their translucent skins. Scan the chickpeas to remove any skins that you see and transfer the dried chickpeas to a bowl to complete your next step of the recipe.Vegan-friendly adaptable note: To make this salad vegan just remove the yogurt sauce and for the vinaigrette replace honey with agave syup.