Carrot and Chickpea Salad With Fried Almonds

|When you want your vegetables to be more than just a side dish. This Middle Eastern-style salad is adapted from Chef Charles Kelsey of Cutty's in Brookline Massachusettes USA (originally published in Food and Wine May 2010). Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro smoked paprika and cumin€”an unusual but delicious combination. For a sweeter variation try adding currants honey and cinnamon.|carrots|2 tablespoon vegetable oil70g sliced or slivered almondsfresh lemon juice from 2 lemons1 garlic clove32g fresh corriander leaves1 teaspoon ground cumin1 teaspoon sweet smoked paprika1/4 teaspoon cayenne pepper120g extra virgin olive oil1 can chickpeas drained and rinsed450g carrots peeled and coarsely shredded|Heat the vegetable oil in a large skillet over medium heat until shimmering. Add the almonds and cook stirring until golden a few minutes. Drain the almonds on paper towels and let cool.In a food processor combine the lemon juice garlic 1 and 3/4 cups of the cilantro cumin smoked paprika cayenne pepper 1/2 teaspoon salt and half of the almonds. Pulse until chopped. Add the olive oil and process to a chunky paste. Transfer to a large bowl and toss with the carrots and chickpeas. Season to taste with more salt and pepper as desired. Chop the remaining cilantro and sprinkle over salad along with the remaining almonds|20.00 minutes|4|Serious Eats