Carrot ribbons change the bite
Medium carrots are easier to manage than very small ones. If shaving them feels like too much work, use the large holes of a box grater. The salad will be softer and more compact, so begin with slightly less dressing and add it as needed.
Drain the chickpeas thoroughly
Rinse canned chickpeas and let them stand in a sieve while you prepare the carrots. Water clinging to them dilutes the dressing and collects at the bottom of the bowl. A quick blot with a clean towel helps if you need to assemble the salad immediately.
A chickpea should offer a little resistance without being chalky. Brands vary, so taste a couple before mixing. If they are unusually firm, simmer them in plain water for a few minutes, then drain and cool them before adding to the salad.
Make a dressing that reaches every ribbon
Mustard helps the oil and lemon juice mix long enough to coat the salad. Whisk them in a small bowl, or shake them in a clean jar with a secure lid. The finished dressing should be sharp enough to stand up to the sweet carrots.
Cumin gives the chickpeas a warm background flavor. Begin with the measured amount rather than sprinkling freely from the jar. Too much can cover the fresh herbs. Add the parsley after tossing the carrots and chickpeas so it does not clump into one wet corner.
Save the seeds for the last minute
Toast pumpkin seeds in a dry pan, moving them often, until they smell nutty and a few begin to pop. Let them cool on a plate before using. Warm seeds can wilt the herbs, and seeds left in dressing lose some of their crunch.
For a packed lunch, keep the seeds in a small separate container and add them when you eat. The dressed carrot and chickpea mixture can sit refrigerated overnight, though its ribbons will soften. Bring bread or a small pot of yogurt if you want a larger meal.
