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
1. In a food processor, add together the lemon juice and the minced garlic. Allow to stand for 15 minutes for the flavors to infuse. Meanwhile, in a large skillet, heat the vegetable oil, and add the almonds. Toast over moderate heat, stirring to prevent them from burning, until golden, about 5 minutes. Use your nose here, if the nuts begin to smell like they might be done – trust your instinct. Drain the toasted almonds on paper towels and let cool to room temperature. [Can be done ahead.]
2. Take half of your toasted almonds and transfer half to the food processor. Add to this the cilantro, cumin, smoked paprika and cayenne pepper and pulse until finely chopped.
3. Add the olive oil and process to a chunky paste. Transfer to a large bowl. Add the chickpeas and carrots and toss together to combine. Taste and season with salt and pepper. Garnish with the remaining almonds and serve.
The salad can be made ahead and refrigerated overnight. Garnish with the toasted almonds just before serving.