Chickpea and Carrot Salad

1 T vegetable oil
1/2 c sliced or roughly chopped almonds
1/4 c extra virgin olive oil
1 large lemon, juiced
2 large garlic cloves, roughly chopped
1 t ground cumin
1/2 t sweet smoked paprika
1 t agave nectar or honey
1/4 t cayenne pepper
kosher salt
2 cans chickpeas, drained and rinsed
1-2 c packed fresh parsley leaves, roughly chopped
5 medium sized carrots, peeled and shredded

I toast the almonds without oil but the oil is added in the ingredients.

Heat the oil in a skillet and add in the almonds, toasting over medium heat until golden. Stir frequently or you’ll burn your nuts. I’m not kidding. Set aside.

In a large measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, honey, cayenne & salt. Taste to adjust seasonings.

In a serving bowl, toss together the chickpeas, parsley, and carrots. Pour in the dressing and toss to combine. Toss with the fried almonds just before serving so that the nuts retain their crunch.


Serving Size: 4 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KALKEMA.