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Carrot and Chickpea Salad With Fried Almonds Recipe


Prep time20 minutes
Cooking time30 minutes
Total time50 minutes


When you want your vegetables to be more than just a side dish.


2 T
vegetable oil
1⁄2 c
sliced or slivered almonds
1⁄4 c
fresh lemon juice (from 2 lemons)
garlic clove
2 c
Fresh corriander leaves
1 t
ground cumin
1 t
sweet smoked paprika
1⁄4 t
cayenne pepper
1⁄2 c
extra virgin olive oil
1 cn
chickpeas (drained and rinsed )
1 lb
carrots (peeled and coarsely shredded)



  1. 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.
  2. 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