Carrot And Chickpea Salad

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 2 tablespoons vegetable oil
• 1/2 cup slivered almonds
• 2 cups fresh cilantro, leaves and stems packed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 lb carrot, peeled and coarsely shredded

Recipe

• 1 in a food processor, combine the lemon juice with the minced garlic and let stand 15 minutes.
• 2 meanwhile, in a large skillet heat the vegetable oil over medium heat; add almonds and toast, while stirring, until golden, about 4 minutes; drain almonds on paper towels.
• 3 place half the almonds in the food processor along with the cilantro, cumin, smoked paprika, and cayenne; pulse to chop.
• 4 add the olive oil and process to a paste; season with salt and pepper.
• 5 transfer to a large bowl, add chickpeas and carrots and toss.
• 6 garnish with remaining almonds.
• 7 to make mjm: transfer dressing (paste) to a large bowl and toss with chickpeas. divide chickpea mixture among 4 1-quart mason jars. layer in carrots, then almonds. close jars and refrigerate. shake to mix just before serving.