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1
In a food processor, combine the lemon juice with the minced garlic and let stand 15 minutes.
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2
Meanwhile, in a large skillet heat the vegetable oil over medium heat; add almonds and toast, while stirring, until golden, about 4 minutes; drain almonds on paper towels.
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3
Place half the almonds in the food processor along with the cilantro, cumin, smoked paprika, and cayenne; pulse to chop.
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4
Add the olive oil and process to a paste; season with salt and pepper.
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5
Transfer to a large bowl, add chickpeas and carrots and toss.
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6
Garnish with remaining almonds.
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7
TO MAKE MJM: Transfer dressing (paste) to a large bowl and toss with chickpeas.
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8
Divide chickpea mixture among 4 1-quart mason jars.
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9
Layer in carrots, then almonds.
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10
Close jars and refrigerate.
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11
Shake to mix just before serving.
