Rinse 1 cup of lentils under cold water. In a saucepan, combine with 3 cups of water, bring to boil, reduce heat, cover, and simmer for 18-20 minutes. Drain and set aside.

Heat 2 tablespoons of olive oil in a skillet. Sauté 1 sliced onion and 2 thinly sliced carrots for 6-8 minutes until softened.

Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon ground coriander. Cook for 1 minute.

Add the drained lentils and 1 can of drained chickpeas to the skillet. Mix for 2-3 minutes to heat through.

In a bowl, whisk together 2 tablespoons of olive oil, juice of 1 lemon, 2 teaspoons of Dijon mustard, and 1 tablespoon of honey or maple syrup.

Pour the dressing over the salad mixture and toss to coat all ingredients.

Plate warm or at room temperature, garnish with parsley and smoked paprika.