Preheat the oven to 425F and line a baking tray with parchment paper.

Pat your chickpeas dry with a clean kitchen towel, then transfer to a large bowl.

Use a fork or potato masher to lightly mash the chickpeas.

Add the nutritional yeast and oil, then toss together to combine.

Spread the chickpea mixture out on the baking tray, then bake in the oven for 20 minutes.

Use a spoon to give the chickpeas a toss.

Bake again for 10 minutes, stirring again half way.

Sprinkle with a pinch of salt then allow to cool completely.

Add the sliced onion to a mixing bowl and cover with cold water for 5 minutes.

Drain well and pat dry with a clean kitchen towel.

Use your preferred tool for shredding your carrots, then shred the carrots into the bowl.

Add the lemon juice and a generous sprinkle of salt overtop, then toss to combine.

Allow to sit for 15 minutes to draw out excess liquid from the carrots.

Discard that extra liquid then add the minced parsley and dill to the bowl.

Heat the oil in a small saucepan over medium low heat.

Add the garlic and capers, stirring occasionally until the garlic is golden in color, about 4-5 minutes.

Remove the pan from heat and allow to cool for a few minutes before transferring the mixture including the oil to a blender cup.

Add the mustard, lemon zest and juice, white wine vinegar, agave syrup, and a pinch of salt.

Blend on high until smooth and emulsified.

Add the dill and parsley, then blend again until finely minced and incorporated into the dressing.

Taste and adjust salt as desired.

Pour half the dressing over the carrots, then toss the ingredients together, adding more dressing as needed until the salad is well coated.

Add a serving of your favorite grain to a bowl.

Top with a generous portion of the carrot salad and the crispy chickpeas.

If you have leftover dressing, feel free to drizzle more on top and enjoy!