Chickpea and Carrot Salad With Raisins and Almonds

Ingredients

For 6 servings

• •2 (15-ounce; 425 g) cans chickpeas, drained and rinsed
• •1 /2 cup golden raisins (about 2 1/2 ounces; 70 g)
• •1 /4 cup (60 ml) extra-virgin olive oil
• •2 c. à soupe (30 ml) fresh lime juice from 1 lime
• •Kosher salt
• •Freshly ground black pepper
• •1 /4 teaspoon smoked paprika
• •Pinch cayenne pepper
• •3 medium carrots (about 7 1/2 ounces; 212 g), peeled and shredded on the large holes of a box grater or a food processor fitted with the shredding disk
• •1 /4 cup (10 g) chopped fresh mint, dill, parsley, or cilantro
• •1 scallion, minced or 1 tablespoon minced fresh chives
• •1 /4 cup (20 g) sliced almonds, toasted

Method

1. 1.In a medium saucepan, heat chickpeas and raisins over medium heat, stirring, until just warmed through, 3 to 5 minutes. (Alternatively, microwave chickpeas with raisins in a large bowl until hot, about 90 seconds.) Transfer to a large bowl and stir in carrots, oil, lime juice, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, smoked paprika, and cayenne, then let sit for 15 to 30 minutes to meld flavors. (At this stage, the salad can be refrigerated in an airtight container for up to 3 days.)
2. 2.When ready to serve, stir in mint (or other herbs), scallion (or chives), and almonds to combine. Season with salt and pepper to taste. Serve.