Instructions: To prepare the dressing: Put the garlic and half of the cilantro in a food processor or blender; process until very finely minced. Add the lemon juice, cumin, paprika, cayenne, salt and pepper; process to blend. Slowly add the olive oil, processing until creamy and emulsified. Transfer to a jar and stir in the remaining cilantro.

To prepare the salad: Chop some of the chick peas coarsely, then put all of the peas into a large bowl. Add the chopped chicken and bell pepper. Stir in about half of the dressing, cover and refrigerate about one hour. Refrigerate the remaining dressing until ready to serve.

Just before serving, add the cucumber, carrot and lettuce to the salad bowl.

Toss with the remaining dressing and serve.

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