Chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin Salad
1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coar