Place the grated carrot, pomegranate seeds, chickpeas, almonds, shallots (drained of the iced water) and parsley in a medium bowl.
Whisk the dressing ingredients together in a small bowl, season with salt and pepper and taste. If you think it needs something extra, then add it. If the dressing is too sharp, add a little sugar or honey to taste.
Dress the salad and chill it in the fridge for 1 hour or longer, to let the flavours infuse. This makes a great lunch or light supper, and can be kept for a day or so to be up-cycled into a packed lunch. Add some grilled chicken, feta, labneh, goat’s cheese, mozzarella or queso fresco (or tahini and more nuts if you would like to keep it vegan).