INGREDIENTS
2 1/2 cups
chickpeas, drained and rinsed
2 1/2 cups
peeled and coarsely shredded carrots
1 1/4 cups
cooked and cooled quinoa
1/2 cup
raisins
1 tbsp
fresh lemon juice
1
garlic clove, minced
1/4 cup
slivered almonds, toasted (divided)
1
packed cup cilantro leaves and stems
1/2 tsp
ground cumin
1/2 tsp
sweet smoked paprika
1/8 tsp
cayenne pepper
1/4 cup
extra-virgin olive oil
sea salt and freshly ground pepper