Tender chickpeas with grated carrot and plenty of parsley. A lemon and olive oil dressing keeps it bright, fresh, and balanced between soft and crisp. Simple, filling, and clean-tasting.
Drain the cooked chickpeas well and transfer them to a large bowl. They should stay loose and whole; if they are too wet, dry them slightly so the dressing clings better.
Grate the carrot, chop plenty of parsley, and slice the red onion very thinly if using. The carrot should stay light and airy, not packed like a paste.
In a small bowl, combine the key lime juice, olive oil, salt, and black pepper. Whisk for 30 seconds, until the dressing looks glossy and lightly blended.
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Combine the chickpeas, carrot, parsley, red onion, and dressing. Fold with broad movements so the chickpeas do not break and the carrot does not release too much water.
Let it rest for 8 minutes chilled or at cool room temperature. Serve when it looks glossy, with lively parsley and carrot that is still crisp.
