Cut the carrots any way you like: using a box grater, a mandolin or a spiralizer. I used the spiralizer and it worked out great, but it's definitely not a must.

I was a little psychotic and shucked the garbanzo beans and discarded the skins. I personally like garbanzo beans this way but feel free to skip this step completely. If you want to be psycho, proceed with shucking every single bean. It'll take you about 5 to 7 minutes.

In a large bowl, add the carrots, garbanzo beans, flat-leaf parsley, mint leaves, juice from 2 lemons, harissa, garlic clove and a few pinches of salt; toss the entire salad together and allow to sit to marinate for 15 minutes. During this time the carrots will soften slightly. Give it a taste and adjust the salt to taste. I added an extra teaspoon of salt.

Right before serving, mix in the almonds and golden raisins. Garnish the salad with extra sliced almonds on top and a dots of goat cheese.