"Cook Lentils: Rinse the green lentils thoroughly under cold water. Bring a medium pot of water to a boil, add the lentils, and reduce heat to a gentle simmer. Cook uncovered for 20-25 minutes until they are tender but still hold a firm bite. Drain well and set aside."

"Roast Veggies: Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the thickly sliced carrots and white onion half-moons with 1 tablespoon of the extra virgin olive oil, salt, black pepper, ground cumin, and smoked paprika. Spread them evenly in a single layer and roast for 20-25 minutes until tender and slightly charred around the edges."

"Whisk Dressing: In a small bowl or jar, vigorously whisk together the remaining extra virgin olive oil, fresh lemon juice, minced garlic, honey (or maple syrup), a pinch of salt, and cracked black pepper until completely emulsified."

"Assemble: In a large, wide serving bowl, combine the warm cooked lentils, rinsed chickpeas, and hot roasted carrots and onions directly from the oven."

"Finish & Serve: Pour the prepared lemon garlic dressing over the salad components. Stir in the chopped fresh flat-leaf parsley gently. Garnish with a light dusting of extra smoked paprika or chili flakes before serving warm or at room temperature.