Carrot and Chickpea Salad with Fried Almonds

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup sliced or slivered almonds
• 1/4 cup fresh lemon juice, from 2 lemons
• 1 large garlic clove, roughly chopped
• 2 cups packed fresh cilantro leaves and tender stems, divided
• 1 teaspoon ground cumin
• 1 teaspoon sweet smoked paprika
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1/2 cup extra virgin olive oil
• One can chickpeas, drained and rinsed
• 1 pound carrots, peeled and coarsely shredded

Directions

1. Warm the vegetable oil in a large skillet set over medium heat; when it looks glossy and hot, scatter in the almonds. Stir them as they cook for a few minutes, just until they turn golden, then lift them onto paper towels to drain and cool.
2. In the bowl of a food processor, add half of the almonds with the lemon juice, garlic, 1 and 3/4 cups cilantro, cumin, smoked paprika, cayenne pepper, and 1/2 teaspoon salt. Use short pulses to break everything down, then pour in the olive oil and run the machine until the mixture forms a coarse paste.
3. Scrape the dressing into a large bowl, then add the carrots and chickpeas and toss until everything is well coated. Taste and adjust with additional salt and pepper if you’d like. Finely chop the remaining cilantro, then finish the salad with that and the remaining almonds.