Carrot and Chickpea Salad
Ingredients
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons vegetable oil
- 1/2 cup slivered almonds
- 2 packed cups cilantro leaves and stems
- 1 teaspoon ground cumin
- 1 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
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