1.Transfer the chickpeas into a large bowl and crushed slightly using your hands.
2. Add the chopped herbs, 1 Tbsp of olive oil and a large pinch of Maldon salt. Mix to evenly coat the chickpeas.
2. Shave the carrots into ribbons over the large bowl, then add the tahini and apple cider vinegar and mix well to coat evenly.
4. Add the remaining herbs, toss lightly and serve either on its own, as a based for a protein or as a side salad.