Carrot and chickpea salad

2 tablespoons fresh lemon juice (juice of 1 lemon)
grated zest of 1 lemon
2 garlic clove, minced

    1/2 cup slivered almonds
    2 packed cups cilantro leaves and stems
    1 teaspoon ground cumin
    1/2 teaspoon sweet smoked paprika
    1/4 teaspoon cayenne pepper
    1/2 cup extra-virgin olive oil
    Kosher salt and freshly ground pepper
    Two 15-ounce cans chickpeas, drained and rinsed
    1 pound carrots, peeled and coarsely shredded

    In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. Heat a skillet, add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Spread the toasted almonds on paper towels and let cool.
    Transfer half of the almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve.

Recipe adapted from Food and Wine
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