Carrot & Chickpea salad

Start by heating vegetable oil in a small skillet and toast 1/2 cup of almond slivers, let drain and cool on paper towels.
In a food processor, prepare a dressing with 2 tablespoons of lemon juice, 1 chopped garlic clove, 1/4 cup toasted almonds (half the total amount), 1 teaspoon cumin, 1 teaspoon sweet smoked paprika, 1/4 teaspoon chili or cayenne pepper and 6 tablespoons of olive oil. It should result in a paste, add oil as necessary.
Toss with 1 pound (450 gr) of peeled and roughly shredded carrots (if you can shred in the food processor, you may want to do that before starting the sauce and set the carrots aside in a bowl) and 2 small cans of drained & rinsed chickpeas (15 ounce / 4 dl per can). Serve at room temperature or cold, garnished with the rest of the toasted almonds - and some non-toasted ones if you over-toasted like I did...