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Preheat the oven to 425 degrees Fahrenheit.
Dump the chickpeas into a colander. Drain them but do not rinse.
Arrange a few layers of paper towels on a rimmed baking sheet, then pour the drained chickpeas on top. Use another paper towel to pat them dry. Discard all the paper towels, then shake the chickpeas into an even layer.
Cut the carrots on the diagonal into ½-inch-thick slabs and thinly slice the onion. Add the carrots, onion, olive oil, harissa, honey and 1 teaspoon salt to the chickpeas and toss to coat well.
Roast until the carrots are golden on the outside but fork-tender, 25 to 30 minutes.
Meanwhile, in a blender or food processor, combine the feta and yogurt. Zest and juice the lemon into the blender and add a pinch of salt. Blend on high speed until smooth, scraping down the sides as needed, 30 to 45 seconds.
Chop the herbs and nuts.
Remove the roasted veggies from the oven and transfer to a cooling rack. Taste the veggies and add more salt as needed. Stir in the herbs.
Spread a nice spoonful of whipped feta over the bottom of a bowl or plate and top it with a pile of roasted veggies and a sprinkle of nuts. Add another dollop of harissa on top if you love spice.