Rinse the canned chickpeas with water in a mesh sieve and set aside.
Cut the fennel and carrots however you like. I thinly sliced the fennel and sprialized the carrots. Place in a bowl.
Add the chickpeas to the carrots and fennel.
Mix the vinaigrette ingredients together. Pour over salad ingredients, and toss to coat.
Divide salad into 2 serving bowls. Garnish with fennel fronds.
If you don't happen to have curry flavoured olive oil, use regular olive oil and slightly increase the amount of curry powder.
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