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Preheat oven to 425F then cook the rice according to package instructions.
Add the carrots and shallots to a sheet pan then top with coriander, cumin, fennel seeds, about 1 tbsp oil (use more if needed), and a pinch of salt. Toss to evenly coat then spread out into an even layer so nothing is overlapping.
Place chickpeas in a kitchen towel to pat dry then transfer to a separate tray. Drizzle with the remaining oil and a pinch of salt. Toss the chickpeas to coat then spread out in a single layer on the tray.
Place the carrots on the top rack and bake for 30-35 mins. Bake the chickpeas on the bottom rack for 20 mins, give a toss and return to bake for 10 mins.
To one bowl add the zest and juice of half a lemon, mustard, maple syrup, half the herbs, almonds and a pinch of salt and pepper to taste. Stir well to combine then when the carrots are done roasting, add the carrots and toss together to coat.
To a separate bowl add the rice, chickpeas, remaining herbs, garlic, dates, vinegar, remaining lemon zest and juice, oil and a pinch of salt. Toss together evenly then taste and adjust salt to preference.
Add the rice to a serving platter, top with the roasted carrots, garnish and enjoy.