Sautee four large, diced shallots over medium–low heat with a tablespoon of olive oil until they become translucent and brownish (stir frequently and scrape them up off the bottom so they don’t burn). This will take a while, but they are better the longer you let them caramelize.
Next, chop up some carrots (about a cup) and throw those in there. While the carrots are softening up, make a vinaigrette: mix equal parts mustard (Dijon if you have it) and olive oil in a jam jar and shake it up.
Empty a can of chickpeas into your saucepan to warm them up and dress with the desired amount of vinaigrette. Toss everything in a tupperware container and bring along some feta to crumble on top.
