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Place all topping ingredients in a large skillet and cover with water.
Bring to a boil over high heat and let water evaporate completely until carrots and chickpeas are nicely glazed. Set aside.
In a bowl, combine all dressing ingredients and set aside.
In another bowl, combine all salad ingredients and season well.
Empty salad into a serving dish, garnish with warm glazed carrots and chickpeas, and drizzle with reserved dressing.
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