2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup golden raisins
1/4 cup extra-virgin olive oil
2 tablespoons lime juice (1 lime)
Kosher salt and black pepper
1/4 teaspoon smoked paprika
Pinch of cayenne
3 medium carrots, peeled and shredded on the large holes of a box grater
1/4 cup chopped fresh mint, dill, parsley or cilantro
1 scallion, minced (or 1 tablespoon minced chives)
1/4 cup sliced almonds, toasted
Recipe
Warm the chickpeas and raisins in a saucepan over medium heat, stirring, for 3 to 5 minutes (or microwave about 90 seconds). Move to a large bowl and stir in the carrots, oil, lime juice, 3/4 teaspoon salt, 1/4 teaspoon pepper, smoked paprika and cayenne. Let sit 15 to 30 minutes (can be kept in the fridge up to 3 days at this point)
Right before serving, stir in the herbs, scallion and almonds. Season with salt and pepper