Slice the carrots into ¾" rounds about ¼” thick.
Place carrots in a medium-sized saucepan with the salt, and then add water to cover. Bring to a boil and simmer for 15 minutes or until carrots are tender when pierced with the tip of a knife.
Drain well, place in a large bowl and add the lemon juice, olive oil, garlic, paprika, cumin and sumac to warm carrots. Toss to combine. Add chopped cilantro or parsley, toss once more and then refrigerate until ready to serve.
Taste for seasoning, and add more lemon juice and salt to taste
May be prepared a couple of days in advance.