Carrot-And-Chickpea Salad

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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

Two 15-ounce cans chickpeas, drained and rinsed

1 pound carrots, peeled and coarsely shredded

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