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Preheat oven to 425F
Add chickpeas to a large bowl and lightly mash with a fork
Add nutritional yeast and oil to chickpeas, then toss to combine
Spread the chickpea mixture on a baking tray and bake for 20 mins
Toss the chickpeas with a spoon and bake for another 10 mins, stirring halfway through
Sprinkle with salt and cool completely
Transfer onions to a mixing bowl and cover with cold water for 5 mins, then drain and pat dry
Shred the carrots into the bowl with onions
Add lemon juice and a generous sprinkle of salt, then toss to combine
Allow to sit for 15 mins to draw out excess liquid from the carrots
Discard the extra liquid and add minced parsley and dill to the bowl
Heat oil in a small saucepan over medium low heat
Add garlic and capers and cook until garlic is golden, about 4-5 mins
Remove pan from heat and cool for a few minutes
Transfer the mixture including oil to a blender cup
Add mustard, lemon zest and juice, vinegar, agave, and a pinch of salt to the blender
Blend until smooth and emulsified
Add dill and parsley, then blend again until finely minced
Taste and adjust salt as desired
Pour half the dressing over the carrots and toss together
Add more dressing as needed until the salad is well coated
Serve with your favorite grain, top with carrot salad and chickpeas
Drizzle with leftover dressing and enjoy