Preheat your oven to 400°F (200°C). Rinse and mash the chickpeas in a mixing bowl, mix in nutritional yeast and olive oil. Spread on a baking sheet and roast for 30 minutes.

Peel and slice carrots into thin rounds or julienne strips. Combine with red onion, lemon juice, and salt, marinate for 15 minutes, then discard excess liquid.

Heat olive oil in a saucepan, sauté garlic until golden. Add capers and cook for another minute. Remove from heat and cool slightly. Blend this with mustard, lemon juice, agave syrup, and herbs.

In a large bowl, toss marinated carrots and red onion with the creamy dressing. Let sit for at least 10 minutes.

Transfer to a serving dish, top with roasted chickpeas, and serve with grains for a complete meal.