Preheat oven to 425 degrees Fahrenheit.
Place carrots and chickpeas onto a baking sheet and toss with the olive oil and salt.
Bake for about 30–35 minutes, flipping midway through, until the carrots are golden brown and chickpeas are dry and crispy.
Prepare the dressing in a medium bowl by combining all the dressing ingredients, including the finely chopped fresh herbs. Mix well. The dressing will be quite thick.
Plate the warm carrots and chickpeas on a large dish and drizzle dressing all over.
Gently toss with loosely chopped fresh herbs.
If you would like to prepare this dish in advance, dress the carrots and chickpeas then store in a sealed container in the fridge. Toss with loosely chopped herbs right before serving.