3 tablespoon Mother Earth Organic red wine vinegar

1 large shallot, thinly sliced

1 garlic clove, minced

1/4 teaspoon kosher salt, plus more to taste

2 (15-ounce) cans chickpeas, drained

1 large carrot, coarsely grated

1/2 cup flat-leaf (Italian) parsley leaves, chopped

1/3 cup extra-virgin olive oil

Freshly ground black pepper