This recipe was originally found at foodandwine.com.
Visit foodandwine.com to view the original recipe. Why can't I see the full recipe?
Ingredients
| 2 | tablespoons | fresh lemon juice |
| 1 | garlic clove minced | |
| 2 | tablespoons | vegetable oil |
| 1⁄2 | cup | slivered almonds |
| 2 | packed cups | cilantro leaves and stems |
| 1 | teaspoon | ground cumin |
| 1 | teaspoon | sweet smoked paprika |
| 1⁄4 | teaspoon | cayenne pepper |
| 1⁄2 | cup | extra-virgin olive oil |
| Kosher salt and freshly ground pepper | ||
| 2 - 15 oz | cans | no-added-salt chickpeas drained and rinsed |
| 1 | pound | carrots peeled and coarsely shredded |
Prep Notes
The day of: Prepare dressing in a food processor and toast the nuts - it requires a bit of prep work.
Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes