Ingredients
Ingredients
2½ cups chickpeas, drained and rinsed
2½ cups peeled and coarsely shredded carrots
1¼ cup cooked and cooled quinoa
½ cup raisins
Cilantro-Almond Dressing
1 Tablespoon fresh lemon juice
1 garlic clove, minced
¼ cup slivered almonds, toasted (divided)
1 packed cup cilantro leaves and stems
½ teaspoon ground cumin
½ teaspoon sweet smoked paprika
⅛ teaspoon cayenne pepper
¼ cup extra-virgin olive oil
sea salt and freshly ground pepper
Preparation
Instructions Spray a large skillet with olive oil, add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Let cool. Make the dressing: In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. Transfer half of the toasted almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve. If you want to make the carrot salad ahead of time, it can be refrigerated overnight. Garnish with the toasted almonds just before serving.
