Chop the green tops from your carrots. Give them a good soak. Scrub your carrots clean. Place the carrots in a food processor. Blitz till they're finely chopped and look like couscous. No food processor? Just grate your carrots and then give them a rough chop all over.
Tip the carrot mixture into a bowl. Finely dice your red pepper. Fold it through. Drain and rinse your chickpeas. Set a large pan over high heat. Add the chickpeas and a drizzle of oil.
Fry the chickpeas with a pinch of salt and pepper till golden and a little crisp. Fold the cumin and paprika into the mix. Fold through the carrot mix.
Peel your garlic. Grab a large handful of the leafy carrot greens. Chop the green and garlic as finely as you can. Add the zest of both lemons.
Make a dressing with 2 tbsp lemon juice, 2 tbsp olive oil and a pinch of salt and pepper. Drizzle it over the salad.
Place your frying pan back on the heat. Add the carrot top mixture. Let it cook for 30 seconds, then add 1 tbsp oil. Fry the mixture till it goes a little crisp like Chinese seaweed; add a little more oil if needed. Scatter over the top of the salad and serve.