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Put the onion, grated carrots and sultanas in a large mixing bowl with the juice from half the lemon and a generous pinch of salt. Mix well and leave for at least 10 mins.
Toast the almonds in a dry frying pan over a medium heat until golden – keep turning them to avoid burning.
Tip the chickpeas into the mixing bowl along with the radishes, tomatoes, spinach and 2 tbsp of olive oil. Add half the mint and 1 tbsp of harissa. Mix well. Taste and adjust the salt, lemon and harissa to your liking. Serve garnished with the almonds and remaining mint.